To Make the Turkey Stock
In a large soup pot, boil 1 (7lb) turkey carcass with 12 cups of water, onion, carrots, celery, garlic, fresh parsley, salt and pepper. Bring to a boil then cook on medium heat for 1 hour.
Remove turkey carcass from the soup pot, skim to make sure no bones are left behind. Remove the bunch of parsley from the pot as well and discard.
Bring the broth and vegetables up to a boil.
To Make the Stuffing Dumplings
Combine flour, stuffing, two eggs beaten, and chives. Mix well until all the ingredients are blended well together. The dumplings will be sticky.
Reduce the heat to medium. Make small golf ball like size dumplings and begin to carefully drop the dumplings into the soup pot. Repeat until you've used half the batter.
Carefully stir the soup. Once the first batch of dumplings are done proceed to finish dropping in the remainder of the stuffing dumpling mixture. Cook for 10 minutes.
Add the 2 cups of cooked leftover turkey. Reduce heat to low and simmer for 5 additional minutes.
Ladle soup into bowls. Top with additional chives if desired.
- Stock - If you don't have a carcass or maybe you don't feel like making your own stock you can use boxed turkey stock or a chicken broth. Just boil the vegetables for 15-20 minutes until tender then follow stuffing dumpling recipe.
- Dumplings - I find it's best to use a cookie scoop to scoop the dumpling mixture. It's extremely sticky and best if you use the scoop.
- Mixing - Once the dumplings are in the broth do not stir and mix the soup a lot.
- Turkey - I like to add the turkey in at the end so it doesn't become dried out.
Serving: 1c | Calories: 84kcal | Carbohydrates: 7g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 946mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2773IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg