Turkey Spaetzle Soup Recipes

TURKEY BONE SOUP WITH SPAETZLE

Steps:

• * Remove any sizeable pieces of meat from turkey carcass and cube refrigerate. Place bones and remainder of ingredients in a large Dutch oven or kettle bring to boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours cool. Remove any meat from bones cube and add to refrigerated meat. Discard bones strain stock. Cool and remove any surface fat accumulation. Return stock to kettle and bring to boil add the following vegetables. Vegetables: * Add vegetables and seasonings to simmering stock and bring to boil cover and simmer 30 to 40 minutes or until vegetables are tender. Prepare the following spaetzle and add to stock 6 to 8 minutes before vegetables are done. * Any mixture or vegetables can be used, keeping in mind flavor and color. Spaetzle:*Combine beaten egg with water add to combined flour, salt, baking powder, and nutmeg. Spaetzle should be light and delicate. If heavy, add a bit more water to dough. Oil the bottom of a colander with vegetable oil push dough through colander into simmering stock.Bring to boil simmer 2 to 3 minutes. Stir in cubed turkey meat. Continue cooking until spaetzle is done (5 to 7 minutes) and meat is heated through. Serve with a sprinkling of minced fresh parsley.Note: If freezing a portion of the soup, remove amount to be frozen before adding spaetzle.

SPAETZLE

Steps:

• In a medium mixing bowl, combine flour and salt.
• Whisk together milk and eggs, then combine with flour & salt until you have a sticky, thick batter. If the mixture is still to dry, you can add up to 1/4 c extra milk.
• Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.
• Drain and serve tossed in bread crumbs (optional).
• For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.
• Soup version- extrude spaetzle directly into boiling soup.

TURKEY SOUP

Steps:

• In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.

TURKEY-SPAETZLE SOUP

Steps:

• In 4-quart saucepan, heat oil over medium-high heat. Add onion, carrot, celery and garlic; cook about 2 minutes, stirring frequently, until crisp-tender.
• Gradually stir in flour, thyme and pepper; cook about 1 minute, stirring constantly. Stir in turkey and broth; heat to boiling.
• Stir in frozen spaetzle. Cook 2 to 3 minutes, stirring occasionally, until spaetzle are tender. Sprinkle with parsley.