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Foodie Friday Turkey Spaetzle Soup

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Turkey Spaetzle Soup (Prep. time about an hour.  Serves 6-8)

2 C. frozen mirepoix (big time savor on knife-work getting frozen rather than chopping carrot, onion and celery)

1 clove garlic, diced

1 C. sliced button mushrooms

2 Tb. olive oil

½ leftover turkey carcass

1 quart stock (chicken, mushroom or vegetable)

5-6 C. water to bring liquid almost to the top of the turkey

2 Tb. soy sauce

2 tsp. poultry seasoning

1 tsp. thyme

Salt & ground black pepper

Spaetzle dough

1 C. all purpose flour

1 tsp. salt

½ tsp pepper

½ tsp ground nutmeg

¼ C. milk

2 eggs

In a large stock pot, heat the olive oil over medium high heat.  Stir in the mirepoix and garlic and saute until vegetables start to become tender.  Stir in the mushrooms.  Add the turkey carcass, stock, water, soy and seasonings.  Bring liquid up to a simmer.  While that simmers for about a half hour, start preparing the spaetzle dough.  In one medium mixing bowl combine flour, salt, pepper and nutmeg.  In a separate bowl beat the eggs and milk together.  Make a well in the center of the flour and pour the liquid in.  Draw the flour into the liquid until well combined.  Let the dough rest for 20 minutes. Remove the turkey carcass and allow to cool a little so any lingering meat can be picked and put in the soup.  After the dough has rested, spoon some into a colander with large holes. Press the batter through the holes, pausing occasionally to scrape the dumplings from the bottom of the colander.  Make the dumplings in batches and gently stir while they cook so they don’t stick to each other or the bottom of the pan.  The dumplings will quickly pop to the top and can be removed and set aside until enough have been dropped into the simmering broth to your liking.  Taste the broth and adjust the seasoning as needed. Return spaetzle to the soup and serve.

I couldn’t find my colander, so I just rolled the dough off a fork with my finger.  Spaetzle, which is German or Bavarian for “little sparrow”, is normally boiled in salted water, drained, sauted in melted butter and served as a side dish, sometimes with a garnish of chopped green onion.

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