Pap's Turkey and Dumpling Soup
- Level: Easy
- Yield: 6 servings
- Total: 5 hr
- Active: 30 min
Ingredients
Turkey Stock:
3 pounds turkey necks and backs
2 pounds turkey wings
1 large yellow or white onion, quartered
1 large carrot, thickly sliced
1/2 head celery, thickly sliced
1 head garlic, halved through the equator
1 small bunch thyme
1 small bunch parsley stems, if available
1 fresh bay leaf
1 tablespoon whole black peppercorns
1 tablespoon coriander seeds
2 gallons water
Dumplings:
2 large eggs
1/4 cup whole milk
1/4 teaspoon freshly grated nutmeg
1/4 cup thinly sliced chives
Kosher salt and freshly ground black pepper
1 cup flour
Soup:
2 tablespoons unsalted butter
Olive oil, for drizzling
1 large onion, diced
2 large carrots, peeled and diced
6 stalks celery, diced
Kosher salt and freshly ground black pepper
1 small head Savoy or green cabbage, cored and sliced
Finely chopped dill, for garnish
Directions
- Make the stock: Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat to a simmer and cook, skimming occasionally, until slightly reduced, 4 to 5 hours. Strain the solids and discard. Set the stock aside and keep warm until you're ready to add it to the soup. (You could also make the stock in a pressure cooker.)
- Make the dumplings: Whisk together the eggs, milk, nutmeg and chives in a medium bowl. Season well with salt and pepper then stir in the flour until smooth. Cover and allow to rest until you're ready to add to the dumplings to the soup.
- Make the soup: Place a large stockpot over medium-high heat. Melt the butter in a large stockpot over medium-high heat and add a drizzle of olive oil. Add the onions, carrots, celery and a large pinch of salt and cook, stirring occasionally, until softened, 5 to 8 minutes. Stir in the cabbage and season with salt and pepper. Cook, stirring occasionally, until the cabbage begins to wilt 2 to 3 minutes. Add the turkey stock and bring to a simmer. Simmer until all of the flavors come together, about 45 minutes.
- Increase the heat to bring the soup to a gentle boil. Place the dumpling batter on a damp cutting board and cut into bite-size pieces with a bench scraper or knife. Drop the dumplings into the boiling soup and cook until they all to float to the surface. Continue to boil for 1 minute, then stir in the dill and serve.