Almost all that is left of the gala dinner is use to make this soup. Even turkey bones thanks to which the broth will gain a rich taste. друзьями: 
AT ремя: 2 час. thirty min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- Bones from 1 turkey (remove all meat)
- 8 tbsp. chicken broth
- 3 tbsp. dark turkey meat
- 2 tbsp. l olive oil
- 1 carrot sliced along, plus 1 finely chopped carrot
- 1 whole stalk of celery, plus 1 finely chopped stalk celery
- 1 onion head, cut in half, plus 1 finely chopped onion head
- 2 crushed cloves of garlic
- 2 bay leaves
- 1 tbsp. l chopped fresh sage
- 3 tbsp. leftover vegetable side dish (brussels sprouts, sweet potatoes, okra, green beans)
- Mashed potato dumplings, see recipe below
Mashed potato dumplings:
- 3 tbsp. mashed potatoes
- Gray salt and freshly ground black pepper
- 1/2 tbsp. grated parmesan
- Wheat flour for breading
- 1/4 Art. extra virgin olive oil
- Gravy leftovers for serving
Recipes with similar ingredients: turkey, mashed potatoes, dough unleavened, parmesan cheese, celery, carrots, onions, garlic, Brussels sprouts, okra, green beans, bay leaf, sage
Recipe preparation:
- Pour the chicken stock into a large pot, place the bones turkey, halves of carrots and onions, a stem of celery and 1 bay sheet. Bring to a boil and cook for about 1.5 hours.
- Dice the turkey meat. Try to keep the pieces no more than the size of a soup spoon. (If you cook the soup for the next day, store leftover meat in the refrigerator, pre-folding them in a sealed container. To keep the meat juicy, fill it 1-2 tbsp. broth.)
- Remove the large bones and skeleton before filtering the broth. with wings. Strain the broth through a wet sieve gauze. Remove hard pieces. Pour the clear stock into bowl, and place in a sink filled with ice water. Thanks which will quickly cool the broth and stay fresh longer. It’s possible make in the evening and until the next day store the broth in the fridge.
- In a large saucepan over medium heat, heat olive oil and add the garlic. Let it lightly brown for about 3 minutes. Add finely chopped carrots, celery and onions. Stew on moderately low heat until soft, 7-8 minutes.
- Dice the remaining vegetables from the festive table (cabbage, potatoes, okra, green beans). Add to pan sage with turkey broth and remaining bay leaf. Bring to a boil. When the soup boils, add Brussels sprouts, okru, green beans and diced turkey meat. Again bring it to a boil. Add sweet potatoes to the center at the end. and hold it down. Turn off the heat and cover the pan with a lid. Give stand and boil for a couple of 5-7 minutes. Boil another 5 minutes again. and serve with mashed potato dumplings.
- Mashed potato dumplings (cutlets): Salt again and pepper mashed potatoes, even if you salted while cooking. Add cheese. Take a cap from mayonnaise or peanut butter and cover with cling film. It will be a cookie cutter. Impose potatoes in the lid, take out with cling film and put cutlets on a baking sheet. You can store them in refrigerator, covered with cling film, until the next day or fry immediately. Before frying, brew cutlets in flour. Вnon-stick pan over medium heat heat oil. Roll again before putting on the pan cutlets in flour. Put the cutlets in oil, being careful not to overload a pan (can be cooked in several lots). Fry until golden brown below, about 5 min. Flip and brown on the other side. Remove from pan and pat dry. paper towel. Serve hot with the rest of the gravy. It turns out 6 servings.
