Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Turkey Soup With Hungarian Spatzle
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- #30351
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 meaty turkey carcass
8 cups water
1 teaspoon instant chicken bouillon granules
16 ounces tomatoes, cut up
1 cup sliced celery
1/2 cup sliced carrots
1/2 cup chopped onions
1/4 cup snipped parsley
1 1/2 teaspoon salt
1 bay leaf
1 medium turnip, pared and diced
Danish Dumplings
4 beaten eggs
1 1/4 cup milk
2 teaspoons salt
4 cups flour
1 teaspoon baking powder
directions
In a lg. Dutch oven, combine turkey carcass, water and bouillon granules. Bring to boil. Reduce heat. Cover and simmer 1 1/2 hours. Remove turkey carcass.
When cool enough to handle, remove meat from bones and discard bones. Add meat to broth along with undrained tomatoes, celery, carrots, turnip, onion, parsley, salt and bay leaf. Bring to boil. Reduce heat. Cover and simmer 30 minutes or until vegetables are nearly tender.
Remove bay leaf. Drop dumplings by small tablespoons into simmering broth. Cover and simmer 10 minutes. Do not lift cover until dumplings have cooked the full 10 minutes.
For Dumplings: Blend beaten eggs, with milk and salt. Add flour, baking powder and beat thoroughly.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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