Today Show: Thanksgiving Leftovers
TV host and chef Sara Moulton was in Today’s Kitchen to share some recipe ideas that help you make use of those Thanksgiving leftovers. Try her Escarole Turkey Soup with Parmesan Stuffing Dumplings, or enjoy Skillet Southwestern Shepherd’s Pie.
Today Show: Sara Moulton Escarole Turkey Soup with Parmesan Stuffing Dumplings Recipe Ingredients
This dish is Italian-inspired, and once again it helps you use up the leftovers you have on hand. It’s similar to an Italian wedding soup, except you are making dumplings instead of meatballs. Using escarole and/or spinach will help you
“I always finish my soups and stews with a little bit of lemon juice,” Sara Moulton said. “It just brightens it up.”
- 1 1/2 cups Stuffing
- 3 lightly beaten Eggs
- 1 tsp hot Red Pepper Flakes
- 2 cloves minced Garlic
- 2 cups chopped, cooked Turkey
- 1 3/4 cup fresh White Breadcrumbs
- 1 1/2 oz Parmigiano-Reggiano Cheese
- 5 cups Turkey Stock (or use Chicken Stock)
- 1 cup fine chopped Onion
- 6 packed cups chopped Escarole
- 1 tbsp Lemon Juice
- 2 tbsp Olive Oil
- Salt & Pepper
Sara Moulton: Today Show Escarole Turkey Soup with Parmesan Stuffing Dumplings Recipe Directions
- Combine stuffing with egg, red pepper flakes, Parmigiano-Reggiano, and 1 1/2 cups breadcrumbs. Add more breadcrumbs if this seems too soft for rolling into about 18 walnut-sized balls.
- Heat oil on medium high in a large saucepan. Turn heat to medium low and cook onion, softening about five minutes and stirring now and then.
- Add garlic, cooking one minute. Put in the escarole; cover and cook around six minutes, until fully wilted; salt and pepper. Remove escarole and set aside.
- Add stock with 2 cups water. Bring just to boiling. Add dumplings. Cover and simmer about 15 minutes, turning now and then.
- Once dumplings are finished, add turkey and escarole to the pan long enough to heat through.
- Season with lemon juice, salt and pepper. Serve garnished with Parmigiano-Reggiano.