Skip to content

Thanksgiving Dumpling Soup

2008 December 15
by taiyyaba
Thanksgiving Dumpling Soup

Thanksgiving Dumpling Soup

A slightly different way to get rid of Thanksgiving leftovers – This is just going to be an idea more than an exact a recipe. I can’t remember exactly what I used, but I remember the chipotle was a really great kick.

Stock made from turkey bones
Shredded turkey, whatever is left over
One butternut squash, diced (about 4 cups)
Two carrots, diced
8 oz cremini mushrooms, choppped
One can diced tomatoes with juice
Onion, Garlic
2 or 3 chipotle peppers, pureed or diced finely
1 or 2 tsp adobo (from the can of chipotle)
Cumin, salt, pepper

Caramelize the onion, add the garlic towards the end. Add the butternut squash and carrot, saute till almost soft. Do the same with the mushrooms a few minutes later. Add the shredded turkey and mix it around with the other flavorings. Add the cumin, salt, pepper, chipotles and adobo. Mix in the tomatoes and broth and let it simmer until the squash and carrots are soft.

Dumplings – these were a bit hard, so I’m open to suggestions for another method.

1 cup flour, 1 egg, dried herbs, salt, pepper

Mix the egg and flour and seasonings till it forms a sticky, eggy dough. Break of little rounds of it and drop it into boiling broth. They’ll float to the top when done.

2 Responses leave one →
  1. Sophia permalink
    December 15, 2008

    add milk to make your dumpling dough, that will make them chewy and yummy

  2. Lorrie permalink
    December 18, 2008

    I make something like a biscuit dough: flour, salt, baking powder, cut in chilled fat of your choice and add a little milk. I don’t use egg. The baking powder helps make them light and fluffy. I missed making or eating turkey soup this year — no sneaking a turkey carcass through airport security for me!

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS