Turkey Soup with Stuffing Dumplings



1/4 c unsalted butter

2 c carrots, medium dice

2 c onions, medium dice

2 c celery, medium dice

2 c leeks, medium dice

4 lbs TURKEY carcass/scraps and bones from roasted birds

2 c fresh butternut squash or pumpkin, peeled and diced

4 c leftover herbed bread dressing

6 Large eggs, slightly beaten

1/4 c fresh sage, chopped

2 tsp chopped fresh garlic

1/3 c unsalted melted butter

1/4 c Parmesan cheese, grated


Melt 1/4 cup butter in a heavy stock pot over medium heat. Sauté carrots, onions, celery and leeks in butter about 5 minutes or until tender.

Add turkey carcass/scraps and cold water to cover. Simmer, uncovered, 1-1/2 hours.

Strain soup and season to taste. Add squash/pumpkin. Simmer until tender. Reserve warm.

In a bowl, combine stuffing, eggs, sage, garlic and 1/3 cup melted butter. Scoop heaping tablespoons of stuffing mixture into soup and cook 10 minutes over low heat.

Adjust seasonings as needed.

Ladle soup and a few dumplings into deep bowls and sprinkle with cheese.