Turkey and Potato Dumpling Soup

Ingredients:

• Bones from 1 turkey (remove all meat)
• 8 cups chicken broth
• 3 cups dark turkey meat
• 2 tbsp. l. olive oil
• 1 carrot, cut lengthwise, plus 1 finely chopped carrot
• 1 whole celery stalk, plus 1 finely chopped celery stalk
• 1 onion, halved, plus 1 finely chopped onion
• 2 crushed cloves of garlic
• 2 bay leaves
• 1 tbsp chopped fresh sage
• 3 cups leftover vegetable side dish (Brussels sprouts, sweet potato, okra, green beans)
• Mashed Potato Dumplings, see recipe below

Mashed Potato Dumplings:

• 3 cups mashed potatoes
• Gray salt and freshly ground black pepper
• 1/2 tbsp. grated parmesan
• Wheat flour, for breading
• 1/4 cup extra-virgin olive oil
• Leftover gravy, for serving

Preparation:

1. Pour the chicken broth into a large saucepan, add the turkey bones, carrot and onion halves, celery stalk, and 1 bay leaf. Bring to a boil and simmer for about 1.5 hours.
2. Cut the turkey into cubes. Try to make the pieces no larger than a soup spoon. (If you're making the soup the next day, store any leftovers in an airtight container in the refrigerator. To keep the meat moist, pour 1-2 cups of broth over it.)
3. Before straining the broth, remove any large bones and wing carcasses. Strain the broth through a sieve lined with damp cheesecloth. Discard any solids. Pour the clear broth into a bowl and place it in a sink filled with ice water. This will cool the broth quickly and keep it fresh longer. You can do this in the evening and store the broth in the refrigerator until the next day.
4. In a large saucepan over medium heat, heat the olive oil and add the garlic. Let it brown lightly, about 3 minutes. Add the finely chopped carrots, celery, and onion. Simmer over medium-low heat until softened, 7-8 minutes.
5. Dice the leftover holiday vegetables (cabbage, potatoes, okra, green beans). Add the sage to the pan with the turkey broth and remaining bay leaf. Bring to a boil.
   
   When the soup comes to a boil, add the Brussels sprouts, okra, green beans, and diced turkey. Bring it back to a boil. Finally, add the sweet potato to the center and press it down. Turn off the heat and cover the pot. Let it sit and steam for 5-7 minutes. Steam again for another 5 minutes and serve with mashed potato dumplings.
6. Mashed potato dumplings (cutlets): Season the mashed potatoes again with salt and pepper, even if you added salt during cooking. Add the cheese. Take a mayonnaise or peanut butter lid and line it with plastic wrap. This will serve as a mold. Place the potatoes in the lid, remove them with plastic wrap, and place the patties on a baking sheet. You can store them in the refrigerator, covered with plastic wrap, until the next day, or fry them right away.
   
   Before frying, coat the patties in flour. Heat oil in a nonstick frying pan over medium-high heat. Dredge the patties in flour again before placing them in the pan.
   
   Place the patties in the oil, being careful not to overcrowd the pan (you can cook in batches). Fry until golden brown on the bottom, about 5 minutes. Flip and brown on the other side. Remove from the pan and drain on paper towels. Serve hot with the remaining gravy. Makes 6 servings.