Leftover Turkey Soup Topped with Rosemary Parmesan Dumplings

Ingredients 0/21

Step 1

Put the turkey carcass into a large slow cooker. Pour in the broth and water, then add a splash of lemon juice. Toss in the chopped carrots, celery, onion, parsley, bay leaves, garlic, and all the seasonings—pepper, thyme, poultry seasoning, oregano, dill, onion powder, and garlic powder. Let everything cook on high for about 4 hours.

Step 2

Once that’s done, take out the carcass and pick off any meat you can find, then return the meat to the slow cooker and discard the bones. Let it keep cooking on high for another 4 hours to deepen the flavors.

Step 3

About half an hour before you're ready to eat, bring a pot of water to a boil. While that’s heating up, mix together the flour, Parmesan, baking powder, and rosemary in a bowl. Cut in the shortening until the mixture looks crumbly, then slowly add milk until you get a thick batter that pulls away from the sides.

Step 4

Scoop spoonfuls of the dumpling batter right into the boiling water. Turn the heat down to low, cover the pot, and let the dumplings simmer gently for 5 minutes.

Step 5

Serve the dumplings spooned on top of the hot turkey soup and enjoy!