TURKEY SOUP WITH NORWEGIAN DUMPLINGS
Turkey carcass & any skin, scraps & jelled bits
1 lg. onion, chopped
2 c. chopped celery, including tops
Salt & pepper
1/2 c. chopped fresh parsley
Place turkey carcass and pieces in soup kettle. Cover with water. Bring to a boil uncovered and simmer slowly about 45 minutes, adding water as necessary to keep carcass covered. Strain out solids. Add onion and celery to broth. Cook until tender, about 15 minutes. Season with salt and pepper.
Prepare Dumplings: Drop one at a time in stock. Cook uncovered about 20 minutes. Just before serving add parsley.
2 c. milk
2 tbsp. butter
2 tbsp. sugar
1/2 tsp. nutmeg
1 1/4-1 1/2 c. flour
In medium saucepan bring milk, butter, sugar and nutmeg to a simmer, stirring until butter melts and sugar dissolves. Reduce heat to low and stir in flour. Beat vigorously until smooth, removing from heat. Shape into walnut sized balls.
"In fear I hurried this way and that. I had the taste of blood and chocolate in my mouth, the one as hateful as the other."Hermann Hesse, Steppenwolf