Wild Turkey Soup (Recipe)
Permitted use provided by: MissHomemade.com
- wild turkey breast or leg quarters
- 3 celery ribs, sliced
- 3 carrots, peeled and thinly sliced
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/4 cup fresh onion, grated (use cheese grater)
- 1 TBS dried parsley
- 1 TBS Better Than Bouillon Turkey or Chicken Base
- 5 to 6 cups leftover stuffing
Combine chicken, celery, carrots, garlic powder, onion powder, grated onion, parsley, Better Than Bouillon turkey base, salt and pepper in a dutch oven; fill almost to the top with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 to 2 hours or until turkey is done and can easily be removed from the bone.
Remove turkey breast or leg quarters only and let stand until cool enough to handle. Pick the meat off the bone and place back into the stock pot.
Mix the stuffing with 4 egg whites and roll into small balls. Fry them in a skillet with 2 tablespoons of butter - until browned on all sides.
Drop the dumplings into the soup to heat through a few minutes before serving. Best served with crusty bread and butter.
You may add noodles if you wish.
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