Turkey Kreplach Soup (turkey soup with turkey dumplings) is one of the best things to do with leftover Thanksgiving turkey, and it’s easier than you think!
Let’s talk about leftovers for a minute. Sometimes they seem like ‘yesterday’s same old same old.’ Sometimes they inspire. But for me, Thanksgiving leftovers always inspire. Leftover turkey, especially, has so much potential to be transformed into something new and more exciting than its original incarnation.
It’s so easy to make a scrumptious comforting turkey soup with whatever is left of your Thanksgiving turkey. You basically just throw the carcass into a large soup pot. (you may have to break it apart to fit it in). Add some vegetables – a cut up onion, a few chunked carrots and celery spears – some parsley and/or dill. Fill the pot with water and get it boiling.
Cook it for a few hours at a gentle simmer. The broth will get rich and flavorful and will fill your house with delicious aromas. While the soup is simmering away, take your leftover turkey meat out of the fridge and make kreplach! Be sure to have a pack of wonton wrappers on hand and you’ll be all set!
Kreplach is a Yiddish word. A kreplach is a dumpling. It can be filled with chicken, turkey, mashed potatoes, or anything else that inspires you. It’s usually served in soup but can also be fried. My husband and I both have Russian Jewish grandmothers who made us delicious comforting kreplach soup when we were kids. Their kreplach floated in chicken soup and were filled with the soup greens and chicken left over from making the soup.
My updated version combines leftover turkey meat with sautéed onions, scallions, parsley and spices. Everything is ground up in the food processor, enfolded in little wonton wrappers, and simmered until hot and tender.
How To Make Kreplach
Set up a kreplach making station: you’ll need your turkey mixture, a cutting board or other clean work surface, a small bowl of water for moistening the edges of the wonton wrapper, and a parchment lined tray for for holding the kreplach as you make them.
Use the tines of a fork to seal the seams.
Then all you have to do is cook them in boiling water or soup. They’re tender and ready in five minutes!
Leftovers can be so much more than just something you have to use up so it doesn’t go to waste.
I also have to admit that sometimes – without any reinvention – I enjoy eating a dish even more the next day than I did the first time. It’s especially nice to wake up the morning after a cooking extravaganza like Thanksgiving… in a peaceful house… with a fully packed refrigerator. The cook has had time to rest. The flavors have had the night to meld. It’s then great to reconnect with and enjoy all the delicious foods that you worked so hard to cook.
Here’s the Turkey Kreplach Soup Recipe. If you try this recipe, I hope you’ll come back to leave a star rating and a comment. I’d love to know what you think!Print
Turkey Kreplach Soup (Turkey Soup with Turkey Dumplings)
Turn your Thanksgiving leftovers into a delectable turkey soup with turkey-stuffed dumplings called kreplach.
- Prep Time: 45 mins
- Cook Time: 2 hours 30 mins
- Total Time: 3 hours 15 mins
- Yield: 6-8 servings 1x
- Category: Main Course Soup
- Method: Boil
- Cuisine: Russian
For The Turkey Soup
- 1 turkey carcass
- 1 large onion, peeled, halved and thickly sliced
- 3 carrots, peeled and thickly sliced
- 2 celery stalks, thickly sliced
- 1 bunch of parsley, rinsed
- 1 bunch of dill (optional)
- 1 bay leaf
- 5 peppercorns
- Kosher Salt
- Black pepper or Aleppo pepper
- 2–3 carrots, peeled and thinly sliced
- 1 1/2 cups or so of shredded turkey meat
For the Kreplach (Turkey Dumplings)
- Pack of wonton wrappers (They usually come with 40-50 wrappers per pack)
- 2 tablespoons olive oil
- 1 large onion, peeled, halved and roughly chopped
- 2 cups of leftover turkey meat, roughly chopped
- 4 scallions, trimmed and thinly sliced crosswise
- 2 tablespoons roughly chopped parsley leaves
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons turkey soup or water
- Make the Turkey Soup Put the turkey carcass in a large soup pot. (You may have to break it apart to get it to fit.). Add the onion, thickly sliced carrots, celery, parsley, dill (if using), bay leaf, peppercorns and 1 teaspoon salt. Fill pot with enough cold water to cover all the ingredients by an inch or so. Bring to a boil. Reduce heat to a simmer, and cook for about 2 1/2 hours, uncovered, until the broth is rich and flavorful. Pull out the bones with tongs. Pour the soup through a mesh strainer into a large bowl and then back into the soup pot. Wait a few minutes for the fat to rise to the surface and skim off excess fat with a spoon, if you like. At this point you can add a couple of thinly sliced carrots and shredded turkey meat. Simmer them in the soup for about 5 minutes, until the carrots are slightly tender. Season the soup, to taste, with salt and pepper.
- Make the Kreplach Line a large tray with parchment paper. Heat 2 tablespoons of oil in a small skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until soft (don’t let it brown), about 7 minutes.
- Set up your food processor with the chopping blade attachment. Add the 2 cups of chopped turkey, the sautéed onion, scallions, chopped parsley, 1 teaspoon salt, 1/2 teaspoon pepper, and 3 tablespoons of soup or water. Pulse the filling mixture several times until the ingredients are finely chopped but don’t over process or they’ll get pasty. Transfer mixture to a bowl.
- Set up a work station with the bowl of filling, a small bowl of water, a teaspoon, a fork, the wonton wrappers and the parchment-lined tray.
- Put one wrapper on your work surface. Add a generous teaspoon of turkey mixture to the middle. Moisten the edges of the wrapper with water, using your finger to dab. Fold the wrapper over, point to point, into a triangle, pressing the edges together. Crimp the edges with the tines of the fork. Set the kreplach on the tray. Repeat until you run out of the turkey mixture. You should be able to make about 24 kreplach.
- Keep kreplach in a sealed plastic container or baggie in the fridge until just before you’re ready to serve. Cook them in a large pot of salted boiling water for about 5 minutes. Gently transfer them to individual bowls of hot soup, using a slotted spoon. (note: I don’t suggest cooking the kreplach in the soup, as they’ll absorb a bunch of your soup. Best to cook them separately in salt water.)
Keywords: Turkey soup with turkey dumplings