I love recipes that have a story. Such is the case with today’s recipe.
Many years ago when I was in high school, my twin sister and I were riding to our home in the country on a cold, snowy day. Our driver was my sister’s boyfriend (who later became her husband). As boys are want to do, he might have been driving a little faster than the narrow, icy roads necessitated. Just as we topped a hill, we met another car coming towards us. The brakes were hit, and our car slid into the other car with a spinning crash. My sister and I hit the dashboard, causing more alarm than injury, and brought on shakes that surpassed our cold weather shivers.
After all passengers were determined well in body and the details were settled between the drivers, we made our way over the next hill to our warm, cozy home. Entering with trembles and the announcement of our adventure, we were greeted with the inviting aroma of Turkey Soup with Danish Dumplings simmering on our mother’s stove. Around bowls of steamy soup, we shared the tale of our mechanical sled ride. We could laugh about it now since it was all over and all were safe.
We were thankful for the Lord’s protection, the comfort of home, and a delicious soup to warm our bodies and our spirits. Now every time this soup is made, someone retells the story of the accident on a snowy day and the soothing blessing of Turkey Soup with Danish Dumplings.
The other thing that is remembered when this soup is served is how delicious it is! The turkey carcass gives it a deep, rich flavor. If you still have a turkey carcass from Thanksgiving, don’t throw it away! Throw it in a pot and make a savory supper!
Turkey Soup with Danish Dumplings
1 Meaty turkey carcass
Water to cover
1 tsp salt
1 tbl parsley flakes
1 tbl instant Chicken bouillon
1 cup sliced celery
1/2 cup sliced carrots
1 medium onion
1 Bay leaf
In a large kettle, combine turkey carcass, water and bouillon granules. Bring to boiling. Reduce heat, cook and simmer 1 1/2 hours. Remove carcass. Cool, then remove meat and discard bones. Add meat to broth along with celery, carrot, onion, parsley, salt and bay leaf. Drop Danish Dumplings batter by teaspoons into simmering broth. Cover and simmer 20 minutes.
1/2 Cup water
4 Tbl butter
1/2 Cup flour
1 tsp baking powder
1/8 tsp salt
Place water and butter in a saucepan and bring to a boil.
Add flour, baking powder and salt all at once. Stir vigorously. Cool and stir ’til mixture forms a ball that doesn’t separate. Remove from heat; cool slightly. Add eggs, one at a time beating well until mixture is smooth. Makes 12 dumplings.
This soup is a good reason to roast a turkey! I hope you’ll try it. Even if you use a chicken carcass instead, you’ll have a delicious and savory supper…without an accident! =)
What recipe do you make that has a story behind it?
With love from my country kitchen,