Turkey Soup with Slickers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Our grandson calls this bone soup because I make it with Thanksgiving turkey bones! The recipe for slickers—half dumplings, half egg noodles— comes from my grandmother. Ingredients:
1 leftover turkey carcass (from a 14-pound turkey) |
5 quarts water |
1/2 cup chopped onion |
1/2 cup chopped carrot |
1/2 cup chopped celery |
3 tablespoons dried parsley flakes |
2 teaspoons salt |
1/2 teaspoon pepper |
2 bay leaves |
1 egg |
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon dill weed |
1/2 teaspoon poultry seasoning |
1 cup frozen peas |
Directions:
1. In a Dutch oven or soup kettle, add the first nine ingredients. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 2 hours. Discard bay leaves. Remove carcass; set aside until cool enough to handle. Remove turkey from bones; discard bones. Cut turkey into bite-size pieces; set aside.
2. In a large bowl, beat 1 cup of the broth and egg. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips.
3. Add dill and poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through. Yield: 8-10 servings (2-1/2 quarts).
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