There is perhaps no better way to unload the crowded after festive dinner fridge than cook this hearty soup out turkeys. Using turkey bones for broth, you save each penny spent on the purchase of poultry. Add sautéed vegetables and herbs. If the remaining stuffing for poultry stuffing is made from ordinary ingredients, just make it tender клецки. 
Time: 1 hour. 45 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For broth:
- Bones of one baked turkey weighing 5.5 – 5.6 kg. no residue meat
- 2 tbsp. stuffing stuff for poultry stuffing
- 1 large onion (large cut into four parts)
- 2 peeled carrots (coarsely chopped)
- 2 celery stalks (coarsely chopped)
- 4 crushed garlic cloves
- 1 bay leaf
- 10 peas of black pepper
- 2 eggs of category CO
- 6 tbsp. l wheat flour, plus some more as needed
- 1/2 tsp salt, plus a little more as needed
- Ground black pepper to taste
For soup:
- 2 tbsp. chopped leftover turkey meat
- 1 large onion (chop)
- 2 peeled carrots (cut into slices)
- 2 stalks of celery (cut into slices)
- 1 tbsp. l olive oil
- 2 cloves of garlic (cut into slices)
- 2 sprigs of fresh thyme
- 1 tbsp. corn residues
Recipes with similar ingredients: turkey, eggs, flour, onions onions, garlic, celery, carrots, bay leaf, black pepper peas, thyme, corn
Recipe preparation:
- Bouillon: Put turkey bones in a large pan, onions, coarsely chopped carrots and celery, crushed garlic, bay leaf, peppercorns and black pepper add so much water that it covers the bones, about 2 liters. Bring water to a boil, then reduce heat to maintain boil slowly and cook for an hour. Remove from heat and strain to remove hard pieces. Pass the liquid through the fine mesh strainer and save. You should get about 10-12 tbsp.
- Dumplings: At this time, in a small bowl, mix until egg uniformity, flour, 1/2 tsp. salt and a little black pepper. Add stuffing for stuffing the bird and mix. Cover and save.
- Soup: Wipe the pan clean with a paper towel. Heat oil in it over medium heat. Put chopped onion and garlic and fry until soft and transparent, about 6 minutes. Add chopped carrots and celery, sprigs of thyme, the remaining broth and bring to a gentle boil. Cook vegetables before softness, about 10 minutes
- Wet hands (see tip), roll into balls on a tablespoon without a slide, mix dumplings and dip them into boiling soup. Cook until the dumplings pop up, 3-4 minutes. Gently add turkey meat, corn, salt, pepper and cook until added the ingredients will not warm up. Serve immediately. Advice: Staffing can be of varying degrees of humidity. If the dough is for dumplings it turned out too soft and it is impossible to roll, add on a teaspoon of flour until it is dense enough to out it could roll balls.
