The day after Thanksgiving, while I am cleaning up I take the turkey carcass and make a rich broth that can be used in a delicious soup with herb and egg dumplings. It has become yearly ritual!
Remove all the meat from the turkey carcass and brake up the bones somewhat. Place the turkey bones and skins in a large pot and cover with cold water. Bring it to a simmer over medium-high heat. Reduce the heat and simmer gently until the broth is rich and flavorful, 2 to 3hours. Remove the bones.
2 eggs, slightly beaten
1/2 cup Parmiggiano Reggiano
1/4 cup parsley, chopped
1 tablespoon dill, chopped
1/4 cup celery leaves, chopped
1/4 cup fennel, chopped
Bring the broth to a boil. Slightly beat the eggs, add cheese and herbs and pour into boiling broth. Do not stir. Cover and simmer in low heat for 10 minutes. A lump like dumpling will result. Cut into smaller pieces and serve together with broth.
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