This is my recipe for, I think, the best after-holiday turkey leftover soup. I don't usually measure out the turkey meat, I usually use most of the remaining breast meat. Around 3 lbs I would think. I use a lot because this recipe makes a lot of soup.
3 lbs turkey breast meat (roasted, shredded coarse in big chunks)
½ stick butter or margarine
1 large onion (diced)
4 ribs of celery (diced)
½ tsp garlic (minced)
8 cups water
4 cups milk
4 cups turkey or chicken stock (if using stock from your turkey be sure to skim the fat off)
1 can cream of chicken soup
1 6 oz. box dressing mix (cornbread variety)
1 tsp cajun/creole spice mix
1 tbs kosher salt
½ tbs black pepper
2 sprigs thyme
½ tsp dried sage
2 bay leaves
In a large pot on MED/HI ( I use a 7 qt. dutch oven ) melt the butter and sauté the onion and celery until softened. Add garlic, spice mix, salt, pepper, thyme, sage, and bay leaves. Let this go for about 5 minutes. Stir in the stock, after 5 minutes add the turkey. Let this cook for about 10 minutes then add the water and milk. Bring this to a boil and pour in the dressing mix and the cream of chicken soup. Bring back up to a boil for about 10 minutes, turn down to MED/LO and let cook for an hour to tenderize the turkey. Check the celery in the soup to see if it is soft before adding the dumplins with the recipe below. By the way, this soup is great by itself, but the dumplins really top it off.
1 cup flour (self rising or use plain and add 2 tbs baking powder)
2 tbs oil (i don't recommend olive oil, use a flavorless vegetable or safflower oil)
1 pinch salt & pepper
milk or water
In a bowl combine the flour, salt and pepper, oil, and enough milk or water to make a mix about the consistency of cooked oatmeal. Turn soup down to MED/LO and drop half-spoonfuls into soup. The dumplins will puff up and float to the top of the soup.
Enjoy the food of the Holidays