Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------DUMPLINGS------------------------------
1 lg Egg
1 ts Finely chopped celery leaves
3/4 ts Finely chopped fresh
-tarragon
3/4 ts Snipped chives
1/4 c Water
1/4 ts Salt
Freshly ground pepper
1/2 c Plus 1 T flour

----------------------------SOUP---------------------------------
4 c Turkey stock
1 sm Parsnip, julienned
1/2 Carrot, peeled and julienned
4 oz Cooked skinless turkey
-breast meat, julienned

To make turkey stock, substitute a 3-lb turkey breast and 2 lb turkey
wings for the chicken in the recipe for Basic Cbicken Stock

1. To make dumplings, beat egg with celery leaves, herbs, water,
salt, and pepper in a bowl. Sift in flour and stir to make a thick
batter; if it isn't, add flour or water accordingly. Cover; let sit
for 1 hour.

2. To make soup, bring stock to a simmer; add parsnip and carrot. Cook
until tender, about 3 minutes, and remove with a slotted spoon. Set
aside.

3. With a rubber spatula, push dumpling batter through the holes of a
slotted spoon into simmering stock, about 1/2 C at a time, until all
batter is used. Dumplings are done as soon as they come to the
surface. When dumplings are cooked, return vegetables and add meat to
pot. Heat through; serve immediately.

Martha Stewart Living/Feb. March/94 Scanned fixed by Di and Gary

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