Turkey Soup with Dressing Dumplings

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 roast turkey carcass
• 6 quarts water
• 4 medium onions
• 6 medium carrots
• 5 stalks celery
• 6 cups leftover stuffing
• 6 egg whites
• cooking spray
• 1 cup peas
• 1 cup corn kernels
• 1 cup cubed turnips
• 1 cup fresh green beans, trimmed
• 1 (16 ounce) can jellied cranberry sauce
• 1 (16 ounce) can whole berry cranberry sauce
• 1 tablespoon poultry seasoning, such as Bell's
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the roast turkey carcass in a large stockpot, cover with 6 quarts water, and bring to a boil. Reduce to a steady simmer and cook uncovered for 1 hour, skimming foam from the surface.

2. Remove the carcass with tongs, pick off any clinging turkey meat and return it to the pot. Discard the bones and strain the broth if desired.

3. Coarsely chop the onions, carrots and celery and add them to the broth with the cubed turnips. Simmer for 30 minutes until the vegetables are tender.

4. Whisk the jellied cranberry sauce into the broth until smooth, then stir in the whole berry cranberry sauce and poultry seasoning. Season with salt and pepper to taste.

5. Add the peas, corn and trimmed green beans to the soup and simmer for 10 minutes more.

6. Lightly coat a large plate or baking sheet with cooking spray. In a large bowl, combine the leftover stuffing with the egg whites and mix until evenly moistened.

7. Shape the stuffing mixture into 12 equal dumplings, moistening your hands with a little water as needed, and set them on the greased plate.

8. Bring the soup to a gentle simmer. Lower the dumplings into the soup, cover, and cook for 15 to 20 minutes until firm and cooked through.

9. Check that the center of the largest dumpling reaches 160°F (71°C) because of the raw egg whites. Continue simmering briefly if needed.

10. Ladle the soup and dumplings into bowls and serve hot.