Cristina Ferrare recipe
(Photo: Todd Porter)
Author and lifestyle expert Cristina Ferrare, co-host of The Hallmark Channel's Home and Familydaytime talk show, has a great way to use turkey leftovers -- she turns them a hearty soup.
TURKEY SOUP WITH DUMPLINGS
Making soup from the carcass of the turkey never seems to disappoint. Adding dumplings brings a hearty deliciousness to the broth and the fresh veggies a satisfying bowl of comfort. I use orzo pasta because it can stand up in the soup without getting too soft or soggy!
INGREDIENTS FOR SOUP
3 tablespoons canola oil
2 large onions, sliced thin
6 whole scallions, tips cut off
3 tablespoons all purpose flour
7 quarts water
1 turkey carcass, from at 14 to 20 pound roasted turkey
8 carrots, peeled
8 celery ribs, cut in half
1 whole bunch of Italian parsley
2 teaspoon ground cumin seeds
1 medium fresh lemon, squeezed, keep the skin
2 tablespoons table salt
2 cups chopped white turkey meat ¼ inch thick, cover and set aside
FOR THE DUMPLINGS
1-¼ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter milk
3 tablespoon fresh Italian parsley, chopped fine
2 scallions, green part too, chop fine
8 ounces orzo pasta, cooked, rinsed and set aside
2 cups roasted turkey meat, cut into bite size pieces
1 lemon cut into 8 wedges
1-1/2 cups uncooked orzo pasta
Cook according to package direction, rinse and set aside until ready to add to soup
In a large stockpot heat the canola oil on medium high heat for two minutes, add the onions, scallions and sauté until they start to caramelize, about 5 to 8 minutes. Add the flour and mix. Pour in the water and mix well. Add the turkey carcass, 4 carrots and 4 celery ribs cut in half, parsley, cumin, lemon juice, lemon rind and salt.
Bring to a boil then lower heat to medium low and place a lid slightly ajar over the pot and simmer slowly for 90 minutes. Strain the soup through a calendar. Discard the carcass and vegetables.
Place the strained soup back in the stockpot and let sit for 30 minutes to let the oil rise to the top and skim as much as you can off.
Bring the soup back up to a gentle boil on medium high heat then lower to medium.
Cut the remaining carrots and celery into ¼ inch pieces and add to the soup.
To make the dumplings;
Add the flour, baking soda and salt into a small bowl and mix together well, add the buttermilk, 2 tablespoons parsley, and 1 chopped scallion and mix just until the flour has disappeared. Don't over mix.
Drop the dumpling mixture 1 tablespoon at a time into the gently boiling soup, cover completely with the lid for 20 minutes. Remove the lid and cook 20 minutes more.
Add the cooked orzo and chopped turkey meat and simmer for 5 minutes.
Ladle into hot soup bowls and garnish with remaining chopped parsley and scallions and a lemon wedge for squeezing on the side!
Adding a squeeze of fresh lemon juice picks up the savory flavor of the soup. It gives it a lighter slightly tangy taste that wakes up your taste buds!
Serves 8 to 10