Michael Symon's Turkey Dumpling Soup

By JacqueDavison

Ingredients

• FOR THE STOCK:
• 1 onion (quartered)
• 1 carrot (thickly sliced)
• 1 head of garlic (halved crosswise)
• 1 tablespoon kosher salt
• 4 sprigs thyme
• 1 bay leaf
• 1 tablespoon black peppercorns
• Turkey carcass and wings
• 2 gallons water
• FOR THE DUMPLINGS:
• 1 cup Flour
• 2 Eggs
• 1/4 cup Milk
• 1/4 teaspoon Nutmeg
• 1/4 cup Chopped Chives
• FOR THE SOUP:
• 8-10 pound Turkey (removed from bones)
• 1 1/2 gallons Turkey Stock (made from Turkey)
• 2 tablespoon Unsalted Butter
• 1 large Onion (diced)
• 2 large Carrots (diced)
• 1 bunch Celery (diced)
• 2 Cloves Garlic (minced)
• 1 cup Tarragon (chopped)
• Roasted Turkey Meat pulled and roughly chopped

Preparation

Step 1

FOR THE STOCK: Combine all the ingredients in a large stockpot. Bring to a boil, then reduce to a simmer and skim any impurities that rise to the surface. Simmer for 5 hours. Strain through a fine mesh strainer and discard solids.

FOR THE DUMPLINGS: Make a well in the flour in a large bowl. In a separate bowl, whisk together eggs and milk. Add the eggs and milk mixture to the well, then add the nutmeg and chives and whisk all together until smooth.


FOR THE SOUP: Heat butter over medium in a large stockpot. Add the vegetables with a large pinch of salt, and sweat the vegetables until translucent. Add the pulled turkey and stock, cover and bring to a simmer. Continue to simmer for 45 minutes.