Nothing is more perfect on a cold winter night than a warm bowl of turkey soup. Growing up in a family whose roots are in Northern Missouri, turkey or chicken soup was a staple growing up. Soups with stocks made from turkey or chicken bones are flavorful and packed with calcium, making it a very nourishing soup. It is also a great way to make us of those bones after roasting your turkey. Add some organic egg shells to add even more calcium. I have included soaking instructions if you wish to soak your flour.
1 Turkey Carcass
1 Onion, small cubes
1 Head of Celery with leaves, finely sliced
As many organic egg shells as you have
1 TBS Apple Cider Vinegar
Bring to a boil and simmer for at least 24 hours. Remove and save the bones and egg shells and boil for another 24 hours to make extra stock for later. Now you’re ready to add the dumplings.
2 cups whole wheat flour
3 tsp baking powder
1 tsp unrefined salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 cup butter
1/4 cup apple sauce
1/2 cup milk, cultured butter milk or kefir
Mix the dry ingredients together. Add the wet ingredients and mix well. You should be able to roll the dough in your hands. Pinch off a small amount at a time and drop in the boiling turkey stock. Stir and simmer with the lid on for 20 minutes. Shred and add any leftover turkey you may have. Dark meat is best for more flavor. Heat for a few more minutes and serve!
Mix your flour and the cultured butter milk or kefir together in a glass bowl. Cover and leave on the counter for 12 to 24. Then add the remaining ingredients and proceed with the above recipe.
This post is a part of Pennywise Platter Thursday at the Nourishing Gourmet. and Tuesday Twister@ GNOWFGLINS and Soaked Grains Recipes @ Kitchen Stewardship, Sunday Soup Night,