Rating: 4.5 stars
28 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Our grandson calls this 'bone soup' because I make it with Thanksgiving turkey bones! The recipe for slickers--half dumplings, half egg noodles-- comes from my grandmother.

Gallery

Recipe Summary test

prep:
20 mins
cook:
2 hrs 30 mins
total:
2 hrs 50 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the first nine ingredients in a Dutch oven or soup kettle. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. Remove bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Pour 1 cup of the broth into a bowl; add egg and beat. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips. Add dill and poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through.

    Advertisement

Nutrition Facts

244 calories; protein 8.3g; carbohydrates 27.9g; fat 10.7g; cholesterol 42.8mg; sodium 449.3mg. Full Nutrition
Advertisement