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Turkey Soup
3/4 pound leftover turkey
4 quarts water
1 cup chopped carrots
1/2 tsp. salt
1/2 tsp. pepper
1 garlic clove, minced
2 chicken bouillon cubes
1/4 tsp. ground ginger
1 bunch turnip greens with roots
1/2 stick butter
1 tsp. sugar

Place turkey in water along with carrots, salt, pepper, garlic, bouillon, and ginger. Cook over low heat for 1 1/2 hours. Strip turnip leaves from stems. Wash thoroughly in clean water. Peel and slice turnip roots. Add greens to pot; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes or until roots are tender. (Reserve 1/2 cup soup for the dumplings.) Add butter and sugar. Set to low heat and make dumplings.

2 cups flour
1 tbsp. baking powder
1 tsp. salt
2 eggs
1/2 cup buttermilk
1 finely chopped green onion
1/2 cup soup

Mix dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs, soup, and milk together; pour into dry ingredients and fold in green onion. Bring soup to low boil. Use teaspoonfuls to form 1-1 1/2 inch dumplings. Drop into soup. Boil 10 minutes. Serve.