| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Soup/stews, Poultry, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | lg | Egg |
| 1 | ts | Finely chopped celery leaves |
| 3/4 | ts | Finely chopped fresh tarragon |
| 3/4 | ts | Snipped chives |
| 1/4 | c | Water |
| 1/4 | ts | Salt |
| Freshly ground pepper | ||
| 1/2 | c | Plus 1 T flour |
| 4 | c | Turkey stock |
| 1 | sm | Parsnip, julienned |
| 1/2 | Carrot, peeled and julienned | |
| 4 | oz | Cooked skinless turkey breast meat, julienned |
INSTRUCTIONS
DUMPLINGS SOUP To make turkey stock, substitute a 3-lb turkey breast and 2 lb turkey wings for the chicken in the recipe for Basic Cbicken Stock 1. To make dumplings, beat egg with celery leaves, herbs, water, salt, and pepper in a bowl. Sift in flour and stir to make a thick batter; if it isn't, add flour or water accordingly. Cover; let sit for 1 hour. 2. To make soup, bring stock to a simmer; add parsnip and carrot. Cook until tender, about 3 minutes, and remove with a slotted spoon. Set aside. 3. With a rubber spatula, push dumpling batter through the holes of a slotted spoon into simmering stock, about 1/2 C at a time, until all batter is used. Dumplings are done as soon as they come to the surface. When dumplings are cooked, return vegetables and add meat to pot. Heat through; serve immediately. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@doitnow.com> on Feb 4, 1997.
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