A roasted turkey carcass produces rich broth that makes for a delicious turkey soup. This version incorporates airy herb-flecked dumplings. You’ll have extra turkey broth, which you can use to make the Turkey Bolognese.

SERVES 6

INGREDIENTS

FOR THE TURKEY BROTH:

• 2 medium carrots, cut into 2-inch pieces
• 2 medium stalks celery, cut into 2-inch pieces
• 1 medium yellow onion, cut into quarters
• 2 dried bay leaves
• 1 cup dry white wine
• 1 roasted turkey carcass, broken in half, plus any leftover bones

FOR THE SOUP:

• 2 Tbs. extra-virgin olive oil
• 1/2 medium yellow onion, finely diced
• 4 medium carrots, quartered lengthwise and cut into 1/2-inch pieces
• 4 medium parsnips, quartered lengthwise, cored, and cut into 1/2-inch pieces
• 1 1/2 cups small-diced celery root
• Kosher salt and freshly ground black pepper
• 1 14 1/2-oz. can diced tomatoes with juice
• 1/2 cup dry white wine
• 1 dried bay leaf
• 3 cups medium-diced roast turkey
• 2 cups chopped Swiss chard leaves (ribs removed)

FOR THE DUMPLINGS:

• 3 oz. (6 Tbs.) unsalted butter
• 2 tsp. kosher salt
• 3 3/8 oz. (3/4 cup) unbleached all-purpose flour
• 3 large eggs
• 1 Tbs. chopped fresh dill
• 1 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh chives

INSTRUCTIONS

1. MAKE THE BROTH:

• Combine carrots, celery, onion, bay leaves, wine, carcass, and bones in a 10-quart pot
• Add 7 quarts of water and bring to a simmer over medium-high heat
• Reduce the heat and simmer for 4 to 6 hours until the broth is rich and flavorful
• Strain the broth through a fine sieve and discard the solids
• Let cool, then skim off and discard the fat on the surface
• Refrigerate for up to 2 days or freeze for up to 2 months

2. MAKE THE SOUP: 

• Heat oil in a heavy-duty 6-to 8-quart pot over medium-high heat
• Add onion and cook until starting to brown, about 2 minutes
• Add carrots, parsnips, and celery root and cook until the vegetables start to color, about 4 minutes
• Season with salt and pepper
• Add tomatoes, wine, and bay leaf and bring to a boil
• Add 2 quarts of turkey broth and return to a boil
• Reduce the heat and simmer until the vegetables are tender, 10 to 15 minutes
• Season to taste with salt and pepper
• Add turkey and Swiss chard and simmer until the chard is wilted, about 5 minutes
• Cool and refrigerate for up to 2 days (if desired)

3. MAKE THE DUMPLING BATTER: 

• Bring 3/4 cup water, butter, and salt to a boil in a 3-quart saucepan over medium heat
• Remove from heat and stir in flour until thoroughly combined
• Return the pan to medium heat and stir until the mixture pulls away from the sides of the pan
• Scrape the dough into a large bowl
• Beat in eggs one by one until the batter is smooth
• Fold in chopped herbs
• Cover and refrigerate for up to 1 day

4. FINISH THE SOUP WITH THE DUMPLINGS:

• Using two 1/2-tsp. measures, drop spoonful of batter into the simmering soup
• Wait for the dumplings to rise to the top
• Cover the pan and steam the dumplings until they have puffed up to double their size, about 4 minutes
• Serve hot.

NUTRITION INFORMATION PER SERVING:

• 530 CALORIES | 27g PROTEIN | 44g CARB | 26g TOTALFAT | 11g SATFAT | 10g MONO FAT | 3g POLYFAT | 180mg CHOL | 1,360mg SODIUM | 7g FIBER