This Thanksgiving was a very special one. I was finally able to do what I’ve been thinking about for years – spending Thanksgiving with my best friend and fellow foodie Jen in upstate New York. Every year we spend countless hours on the phone helping plan the others Thanksgiving meals. This was the year we were able to plan OUR feast. It was fabulous and we were both thankful to spend it together.
Did I mention it’s COLD up here. My girl Jen was super smart when she threw the turkey carcass in a stock pot on Thanksgiving night and made some seriously rich stock.
This soup is dead simple to make and the chive and herb dumplings thicken it slightly and make this soup very special.
Eat up turkey.
- 1 large onion, chopped
- 3 carrots, cut into 1/4 inch pieces
- 2 cloves garlic, minced
- 3 cups leftover turkey meat
- Salt & Pepper
- 6-8 cups homemade Turkey stock (or chicken)
- 2 cups Bisquick
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 cup chopped herbs (sage, parsley & green onions)
- 2 tablespoons cold butter
To make the turkey stock: In a large stock pot throw in your turkey carcass and vegetables from roasting pan. Add a bay leaf and cover with water. Simmer for at least 1 hour. Let cool and skim off top layer. Strain solids and turkey from the pot and reserve clear broth.
In a soup pot, saute onions until translucent. Add carrots & garlic and season with salt and pepper. Add turkey meat and pour the turkey stock over the meat and vegetables.
Simmer the soup for 30 minutes.
For the dumplings, mix all ingredients in a bowl. Drop small spoonfuls into the soup and cook for 15 minutes uncovered. Cover the pot and cook for an additional 10 minutes.