| 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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