How to make it

  • For the stock: Combine all stock ingredients in a large stock pot and bring to a boil, then reduce heat and simmer skimming off any impurities that rise to the surface. Simmer for 5 hours. Strain through a fine mesh strainer and discard solids.
  • For the Dumplings: add flour to a large bowl. Make a well in the flour. In a separate bowl, whisk together eggs and milk. Add the eggs and milk mixture to the well in the flour, then add the chives and whisk all together until smooth.
  • For the soup: Heat butter over medium heat in a large sock pot. Add the vegetables, and sweat the vegetables until they are translucent. Add the turkey meat and stock to the pot; cover and bring to a simmer. Continue to simmer for 45 minutes.
  • Bring soup to a boil, scoop dumplings into boiling broth with smallest kitchen scoop. Wait for them to float to the surface. Let boil another minute. Add tarragon, and serve.

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