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Title: Turkey Soup With Little Herbed Dumplings-Martha Stewart L
Yield: 4 Servings

Ingredients

  -----------------------------DUMPLINGS---------------------------------
      1 lg egg
      1 ts finely chopped celery leaves
    3/4 ts finely chopped fresh
           -tarragon
    3/4 ts snipped chives
    1/4 c  water
    1/4 ts salt
      1    freshly ground pepper
    1/2 c  plus 1 t flour
 
  -------------------------------SOUP------------------------------------
      4 c  turkey stock
      1 sm parsnip, julienned
    1/2    carrot, peeled and julienned
      4 oz cooked skinless turkey
           -breast meat,; julienned

Instructions

To make turkey stock, substitute a 3-lb turkey breast and 2 lb turkey wings
for the chicken in the recipe for Basic Cbicken Stock

1. To make dumplings, beat egg with celery leaves, herbs, water, salt, and
pepper in a bowl. Sift in flour and stir to make a thick batter; if it
isn't, add flour or water accordingly. Cover; let sit for 1 hour.

2. To make soup, bring stock to a simmer; add parsnip and carrot. Cook
until tender, about 3 minutes, and remove with a slotted spoon. Set aside.

3. With a rubber spatula, push dumpling batter through the holes of a
slotted spoon into simmering stock, about 1/2 C at a time, until all batter
is used. Dumplings are done as soon as they come to the surface. When
dumplings are cooked, return vegetables and add meat to pot. Heat through;
serve immediately.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #037 by John Merkel on
Feb 4, 1997.

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