Marty Rhodes Figley: THANKSGIVING FRIDAY SOUP

I hate clutter. When I’m on an anti-clutter rampage I’ve been known to throw away the most alarming things–directions for various appliances, assorted bills, and even once a paycheck. My daughter takes delight in reminding me about the time when I accidentally threw away the circus tickets.

Years ago, but not forgotten—my distraught circus-deprived children.

One thing I never throw away is the after-Thanksgiving turkey carcass. I make a nice soup. Here’s the recipe, if you’d like to try it.

THANKSGIVING FRIDAY SOUP (WITH DUMPLINGS)

1 meaty turkey carcass (fat and skin removed)

8 cups water

2 tablespoons Better Than Bouillon reduced sodium Chicken Base (more or less to taste—check broth after it cooks for a while to see if you desire more chicken flavor)

1 15 oz. can diced tomatoes

1 cup sliced celery

1/2 cup sliced carrot

1 medium turnip, peeled and diced

1/2 cup chopped onion

1/4 cup snipped parsley

salt to taste

and . . .

1 recipe Dumplings

In large pot combine carcass, water, and bouillon. Bring to boil, then cover and simmer for 1 1/2 hours. Remove carcass and cool. Then remove meat from bones and chop. Add meat to broth with undrained tomatoes, celery, carrot, turnip, onion, parsley, and salt. Bring to boil, reduce heat, then cover. Simmer for 30 minutes.

Make Dumplings

In saucepan combine 1/2 cup water and 4 tablespoons butter. Bring to a boil. Add 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/8 teaspoon all at once; stir vigorously—and I mean vigorously. It's nice if you use a wooden spoon to do this. I couldn't find mine today—clutter alert! Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool slightly. Add 2 eggs, one at a time, beating vigorously again after each addition till mixture is smooth and holds together. Don't give up! Stir in a heaping tablespoon of chopped parsley. Makes 12 dumplings.

Drop dumpling batter by tablespoons into simmering broth.