Turkey Soup with Escarole, and Parmesan Stuffing Dumplings
INGREDIENTS
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Courtesy of: Sara Moulton
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Serves 6
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1 1/2 cups stuffing
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1 1/2 to 2 cups fresh white bread crumbs
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3 large eggs, lightly beaten
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1 1/2 ounces freshly grated Parmigiano-Reggianno, plus additional for sprinkling
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1 teaspoon hot red pepper flakes (optional)
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5 cups turkey or chicken broth
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2 tablespoons extra-virgin olive oil
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1 cup finely chopped onion
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2 garlic cloves, minced
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6 cups packed chopped escarole (about ¾ pound)
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2 cups chopped cooked turkey
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1 tablespoons fresh lemon juice
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