Dinner

Turkey potpie soup is for Dinner.

Turkey potpie soup takes 30 minutes to prepare.

Turkey potpie soup takes 240 minutes to cook.

Turkey potpie soup makes 12 servings.

The ingredients for Turkey potpie soup are:

6 qts Homemade Turkey Stock
1 bag of baby carrots (16oz)
1.5 pounds Red Potato, cubed
4 stalks of celery (chopped)
1/2 large yellow onion (rough chopped)
4 cups of turkey (light and dark meat)
5 Tbls butter
16oz of chicken or turkey broth
1/2 tsp of salt
1 tsp pepper
3 cups of all-purpose flour (sifted)
2 medium eggs (room temp)

Here is how you make Turkey potpie soup:

To make the stock, put the left-over turkey carcass, skin, and meat in a large soup pot (10qt or larger) and fill with enough cold water to almost cover (roughly 6-7qts). The water must be cold in order to render out all of the protein from the bones and skin. Put on the stove and bring to a low simmer. Cover and simmer for 2-6hrs, adding water as needed to keep the carcass mostly covered. Stir lightly once an hour. After your whole house smells like turkey (2-6hrs), strain the entire mixture through a colander so that only the stock remains. put the bone/skin/meat mixture aside to cool and put the stock back in the pot on the stove.Put the carrots, cubed potatoes, chopped celery, and chopped onion in the stock and simmer for 20-45 minutes. While that is cooking, put the chicken/turkey broth, butter, and salt in a sauce pan and bring to a boil. Soon as it starts boiling, kill the heat and add all the flour and stir with a wooden spoon until the dough comes together. Move to a mixing bowl and knead until the dough forms a bread-dough consistency and the mixture stops steaming (about 10 minutes). The dough should not be sticky and form a nice large ball. Crack one egg into a separate bowl and beat. Add the egg to the dough and fully integrate (warning: the dough will become VERY sticky). Once one egg is entirely incorporated, repeat with the second egg. Place the dough inside of a large zip-lock bag. Cut a corner of the bag off so that it forms a 1" diameter hole. Pipe the dough into soup, using scissors or kitchen shears to cut it into 1" pieces as you pipe. Dipping the scissors into the soup before every cut will keep the dough from sticking to them (makes about 20-30 dough balls). Continue simmering for 15-20 minutes.While the dough balls are cooking, sort out all the meat from the left over carcass from the stock making. With about 5 minutes left to cook, add the meat to the soup.Serve as an entire meal (about 4 cups or 1 pound).Serving Size:?makes 12-18 servings

The nutritional information for Turkey potpie soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 345.8

• Total Fat: 9.9 g
• Cholesterol: 88.4 mg
• Sodium: 415.3 mg
• Total Carbs: 41.4 g
• Dietary Fiber: 4.0 g
• Protein: 22.2 g