"Matt's
Turkey Knoepfla Soup"
(Entree)
Ingredients:
1 Gallon Water
4 Cups cooked cubed Turkey
1/2 Gallon Broth
1 Tablespoon Chicken Base
1 Teaspooon Paprika
1 1/2 Teaspooon Pepper
1 Teaspoon Garlic Salt
1/2 Teaspoon Curry
2 Teaspoons Salt
3-4 Bay Leaves
1 Lg. Onion (chopped)
1 Lg. Carrot (chopped)
4 Celery Arms (chopped)
6 Lg. Potatoes (cubed)
6 Cups Flour
3 Eggs
2 Cups Milk
2 Cups Heavy Cream
1. Prepare knoepfla dough:
- measure 6 cups of flour in a bowl and add 1 tsp of salt
and 1/2 tsp of pepper.
- add three eggs and mix (mixture will appeat grainy)
- add milk a little at a time and knead to get a heavy dough
2. Boil one gallon of water, 1/2 turkey broth
3. Add to broth chicken base, paprika, peppr, salt, bay
leaves, and turkey
4. Chop onion, carrots, and celery and add to the broth
5. cube potatoes and add to the both
6. Shape knoepfla dough into long ropes and cut into broth
7. Simmer 10-20 minutes
8. Before serving add two cups warm cream
Serves: 10-15
Serving Suggestions:
- Serve with Crackers orGarlic Toast
Submitted by:
Zeeland High School
PO Box 2
Zeeland ND 58581
(701) 423-5429
Teacher: Mary Hoots
Student: Matt Vetsch
| North Dakota Turkey Federation May, 2003 This site is maintained by the North Dakota Dept of Agriculture |
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