Turkey Soup with Cranberry Dumplings
| Servings | Prep Time | Cook Time |
| 4servings | 5hours | 45minutes |
| Servings | Prep Time |
| 4servings | 5hours |
| Cook Time |
| 45minutes |
Ingredients
- Soup Broth
- bones from one whole 10 lb. cooked turkey
- 2 cups chopped celery
- 1/2 bunch fresh coriander
- 1 Thai red chili pepper cut in half lengthwise
- 1 cup chopped carrot
- 1 cup chopped white onion
- 1 head garlic cut widthwise
- 2 stocks of chopped lemongrass
- 1/2 cup chopped ginger
- 2 tbsp crushed black peppercorns
- 2 tbsp soy sauce
- 1 tbsp sea salt
- 7 cups cold water
- Cranberry Dumplings
- 1 cup Claudio’s Cranberry Sauce
- 1/2 cup chopped leftover cooked turkey meat
- 3 tbsp chopped scallions
- 1 tsp chopped chives
- 1/2 tsp grated ginger
- dash sesame oil
- pinch salt
- white pepper to taste
- 1 tsp toasted sesame seeds
- 1 package of pre-made wonton wrappers.
- 1 cup water
- Claudio’s Cranberry Sauce
- 1 cup water
- 3 tbsp brown sugar
- 3 cups fresh cranberries
- Zest one orange
- Spice Bag
- 3 small cinnamon sticks
- 4 cloves
- 4 cardamom pods crushed to release seeds
- 3 star anise whole
- 3 slices fresh ginger skin can remain on
- 2 oz bourbon optional
- Garnish
- 1/2 cup scallions cut into fine rounds
- 1/2 cup sliced shiitake mushrooms
- Small bunch cleaned and trimmed enoki mushrooms
- 1/2 cup sliced baby turnips
- 1/2 cup chopped black kale
- 1/2 cup sliced shiitake mushrooms
- small bunch cleaned and trimmed enoki mushrooms
- 1/2 cup sliced baby turnips
- 1/2 cup chopped black kale
Portions: servings
Units:
Instructions
- Soup Broth: Place all ingredients into a large pot. Place pot on high heat.
- When water starts to boil reduce heat to a slow steady simmer. Occasionally using a ladle, skim the top and sides of the broth and remove any impurities. Cook stock for 2 hours or until you have achieved a deep flavoured broth.
- Once you have achieved the depth of flavour strain stock. Reserve.
- Claudio’s Cranberry Sauce: In a saucepan, add water and brown sugar. Stir to combine. Turn burner to medium-low heat and bring to a simmer.
- Add fresh cranberries and the zest of one orange to pan.
- While the cranberry mixture is simmering, make a spice bag in a piece of doubled-up cheesecloth. Place cinnamon sticks, cloves, crushed cardamom pods, star anise and fresh ginger in the middle of the cheesecloth. Bring up corners of the cloth and tie with kitchen string to form a bag around the spices. Tie tightly so that the bag will not open.
- Fully submerge the tied spice bag in the mixture. Add bourbon.
- Reduce heat to low and let spice bag steep in the cranberry mixture for approximately 20 minutes or until cranberries start to break up, but some remain whole. At this point, remove bag from sauce and discard.
- Store cranberry sauce in a tightly sealed container like a mason jar, in the fridge for up to a month.
- Cranberry Dumplings: Place all ingredients into a bowl except for cranberry sauce. Mix and reserve.
- Using a pastry brush or your finger, add water to the edges of your wonton wrapper. Place a teaspoon of your cranberry sauce and turkey filling in the center of the wonton wrapper. Fold wonton to create a half moon, press and seal the edges. Repeat until all wonton wrappers are filled.
- Assembly: On high heat bring turkey broth to a simmer. Add cranberry dumplings. Cook dumplings in turkey broth for 3 minutes or until dumplings are hot.
- Heat two large soup bowls. Add garnish to your heated bowls, pour turkey broth and three dumplings into each bowl.
Recipe Notes
Nutritional Information Per serving
Calories: 316, Protein: 13 g, Fat: 3 g, Carbohydrates: 67 g, Sodium: 2547 mg
