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Turkey Dumpling Soup
Nb persons: 8
Yield: 1 cup each
Preparation time: 10 m
Total time: 1 hr
Source: Dave Russell
| 1T | turkey fat |
| 1 rib | celery, chopped |
| 1 large | onion, pealed and chopped |
| 1 large | carrot, pealed and chopped |
| 3 cloves | garlic, minced |
| 1/8t | thyme dried powdered |
| 1 | bay leaf, whole |
| 6c | turkey broth |
| 3 cups | leftover cooked turkey meat, white and dark cut into bite sized pieces |
| 2c | extra wide egg noodles |
| 1 6oz package | Stove Top Stuffing mix, prepared per package instructions |
Heat 12" skillet. melt turkey fat. Add chopped vegetables, garlic, and thyme. Saute till browned 7 to 10 minutes. Add one cup of broth, scrape up bits for bottom of skillet. Add the rest of the broth and the bay leaf. Cover and bring to a boil then uncover and reduce heat to a low simmer. (While soup is simmering prepare stuffing mix.) Cook till vegetables are soft about 20 to 30 minutes. Remove bay leaf. Stir in egg noodles and cooked chicken. Return to a simmer and cook till noodles are aldente and chicken is warmed thru about 5 minutes or so. Ladle soup into bowls and add a dollup of stuffing to each. Serve with extra stuffing on the side.
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