Description
This Turkey & Stuffing Dumpling Soup is a cozy and delicious way to transform Thanksgiving leftovers into a warm, hearty meal. Featuring tender turkey, aromatic herbs, and comforting stuffing dumplings simmered in rich turkey stock, this soup offers a wonderful blend of flavors and textures perfect for chilly days or holiday gatherings.
Ingredients
Scale
Soup Base
- 2 tablespoons extra virgin olive oil
- 1 medium yellow or white onion, diced
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 2-3 cloves garlic, minced
- 2-3 sprigs fresh thyme
- 8 cups turkey stock
- Salt and pepper to taste
- 1-2 sprigs fresh flat-leaf parsley, finely chopped
Dumplings
- 2 large eggs
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups leftover stuffing
Additional
- 2 cups leftover turkey, chopped or shredded
Instructions
- Sauté the Vegetables: In a large stockpot or Dutch oven over medium-high heat, warm 2 tablespoons of extra virgin olive oil. Add diced onion with a pinch of salt and pepper, sautéing for 4-5 minutes until softened. Add chopped celery and carrots along with another pinch of salt and pepper. Continue cooking, stirring occasionally, for 6-8 minutes until vegetables are slightly softened and onions are translucent but not browned.
- Add Garlic and Thyme: Stir in minced garlic and thyme leaves, cooking for another 1-2 minutes until fragrant.
- Simmer the Soup Base: Pour in 8 cups of turkey stock and bring the mixture to a boil. Once boiling, cover and reduce heat to simmer for 15-20 minutes, allowing flavors to meld and vegetables to soften completely.
- Prepare the Dumplings: While the soup simmers, whisk 2 large eggs in a mixing bowl. Add salt, black pepper, and flour, stirring until combined. Fold in 2 cups of leftover stuffing gently, mixing thoroughly without overworking.
- Season the Soup: Taste the soup and adjust seasoning with additional salt and pepper if needed. Increase heat to medium to reach a strong simmer.
- Add Dumplings to Soup: Using a 1 to 1 ½ tablespoon scoop or your hands, form dumpling balls slightly smaller than golf balls from the stuffing mixture and drop them carefully into the simmering soup. Cover and cook for 3-4 minutes until dumplings float and are cooked through.
- Add Turkey and Finish Cooking: Remove the cover and stir in chopped or shredded turkey and finely chopped parsley, gently flipping the dumplings. Lower heat back to a gentle simmer and cook for another 5 minutes until the turkey is heated through.
- Serve: Ladle the soup into bowls and serve hot, garnished with additional fresh thyme or parsley if desired.
Notes
- This soup is a perfect way to repurpose Thanksgiving leftovers into a comforting meal.
- For best results, use fresh homemade or high-quality turkey stock.
- Adjust the consistency of the dumpling mixture if needed by adding a bit more flour or stuffing to hold the shape better.
- Feel free to garnish with fresh herbs for added color and aroma.
- Can be stored in the refrigerator for 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 430 kcal
- Sugar: 8 g
- Sodium: 1643 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 122 mg
