Ingredients and Weight:
For the Soup: * Leftover turkey, cooked (3-4 cups) * Chicken broth (4 cups) * Carrots, diced (1 1/2 cups) * Celery, diced (1 1/2 cups) * Onions, diced (1 1/2 cups) * Garlic, minced (2 cloves) * Fresh rosemary, chopped (2 tablespoons) * Salt and pepper to taste
For the Dumplings: * All-purpose flour (1 1/4 cups) * Baking powder (1 teaspoon) * Salt (1/2 teaspoon) * Parmesan cheese, grated (1/2 cup) * Eggs (2 large) * Fresh rosemary, chopped (1 tablespoon) * Milk (1/2 cup)
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Preparation Method Steps:
For the Soup: 1. In a large pot, combine the turkey, chicken broth, carrots, celery, onions, garlic, and rosemary. 2. Bring to a boil over medium heat, then reduce heat and simmer for 1 hour. 3. Season with salt and pepper to taste.
For the Dumplings: 1. In a medium bowl, whisk together the flour, baking powder, and salt. 2. In a separate bowl, whisk together the Parmesan cheese, eggs, rosemary, and milk. 3. Add the wet ingredients to the dry ingredients and stir until just combined. 4. Divide the batter into 12 equal portions and shape into dumplings.
For the Complete Dish: 1. Drop the dumplings into the simmering soup. 2. Cover and cook for 15-20 minutes, or until the dumplings are cooked through. 3. Serve the soup hot, garnished with fresh rosemary.
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