Ingredients
1 leftover turkey carcass (from a 12- to 14-pound turkey)9 cups water3 teaspoons chicken bouillon granules1 bay leaf1 can (14-1/2 ounces) stewed tomatoes, cut up1 medium turnip, peeled and diced2 celery ribs, chopped1 medium onion, chopped1 medium carrot, chopped1/4 cup minced fresh parsley1 teaspoon saltDUMPLINGS:1/2 cup water1/4 cup butter, cubed1/2 cup all-purpose flour1 teaspoon baking powder1/8 teaspoon salt2 eggs1 tablespoon minced fresh parsley
Preparation
Place carcass, water, bouillon and bay leaf in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Remove carcass. Strain broth and skim fat; discard bay leaf. Return broth to pan. Add the tomatoes, vegetables, parsley and salt. Remove turkey from bones and cut into bite-size pieces; add to soup. Discard bones. Bring soup to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are crisp-tender.
For dumplings, in a large saucepan, bring water and butter to a boil. Combine the flour, baking powder and salt; add all at once to pan and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in parsley.
Drop batter in 12 mounds into simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
