the aftermath

lovely dinner with A LOT of leftovers.

making the carcass into broth and making turkey schmaltz. now with that i will make a variation of this recipe

Griessnockerlsuppe

Beef Broth with semolina Dumplings

Servings: 12

SEMOLINA DUMPLINGS (24):

2 cups semolina flour, coarse

3 whole eggs

6 oz. soft butter (schmaltz)

1/2 teaspoon salt

1 pinch nutmeg

BEEF BROTH: (turkey broth)

5 lbs. beef bones

3 whole carrots

1 medium red onion

1/2 stalk celery

salt & peppercorns

bay leaves

chopped chives

SEMOLINA DUMPLINGS:

in a small bowl whisk the soft butter until creamy, add salt and nutmeg.

Add eggs one at a time. Make sure the mixture is creamy and airy.

Slowly add the semolina flour until all semolina is mixed with egg mixture.

Cover the mixture and let it rest for 30 minutes in the refrigerator.

Heat water (1/2 gallon) in deep sauce pan and bring to a boil.

Scoop out small dumplings with a soup spoon and form 24 oval dumplings

in the palm of your hand and drop them gently into the boiling water.

Bring to a slow boil and let the dumplings simmer for 10 minutes.

The dumplings are done when they rise to the top

Remove from salt water and place in hot beef broth, 2 nockerl per person.

Top with chopped chives.

BEEF BROTH:

Rinse beef bones. In a large soup pot (4-5 gallons), cover the bones with 2 1/2 gallons of water and all the ingredients. Bring soup to a boil and simmer at low heat for 2 hours.

Skim the foam whenever it builds up on the soup.

Before finishing the soup, check for seasoning and strain through cheese cloth.

Serve soup in a bowl with 2 semolina dumplings.

Garnish with chopped chives

nummies! i had some german semolina dumpling soup at a birth once and have been craving it for the past year.

right nowi am watching dirty dancing.... only on the holidays. :)