Our Christmas dinner has always been a “second Thanksgiving”, if you will. Turkey, mashed potatoes, cranberry sauce, the whole lot. So, just as we do after Thanksgiving, we have a massive amount of leftover turkey. This is where we get creative. You can only have so many tetrazzini’s and casseroles before you want nothing to do with them. So, we decided to combine amy great grandmother’s chicken noodle soup recipe with the beloved knoefle (pronounced nef-luh), which is a Russian-German dumpling. The slightly altered aftermath is the delicious soup you see up top!
The whole soup was easy to make- the stock was made with some water and the turkey carcass and the dumplings were made in a snap. We didn’t even bother making them look pretty- just pulled pieces from the dough ball and drop them in the simmering base! This is definitely one of those soul-warming foods and I hope you enjoy!
Turkey Knoepfle Soup
What you’ll need:
- Turkey carcass (now doesn’t that sound delicious?)
- Water (enough to mostly cover the turkey carcass)
- 1-2 cups half and half
- 5-6 whole allspice
- 1 onion, chopped
- Salt and pepper, to taste
- You can also add chopped carrots, celery, etc. (I didn’t this time because there were some left over from the stuffing that remained in the carcass)
For the knoepfle:
- 3 cup flour
- 1 tsp. salt
- 1 egg
- 1 tsp. baking powder
- 3/4 cup milk mixed with a little water
- Combine and add liquid as needed until dough is soft
What to do:
- Combine water, allspice, and turkey carcass in a Dutch oven. Cover and simmer until all the meat is tender and falling off.
- Remove bones, returned turkey to pot with chopped onion. Simmer until onions are cooked.
- Drop pieces of knoepfle into pot, simmer until dough is cooked through.
- Add salt/pepper, half and half to taste.
- Serve immediately.