Turkey and Dumplings Soup
A perfect way to use those Thanksgiving leftovers, this Turkey and Dumplings soup has these amazing crispy stuffing dumplings made from leftover Thanksgiving stuffing (or any leftover stuffing).
Servings 8 servings
- 2 cups shredded turkey
- 3 cups cooked stuffing
- 2 eggs
- 6 cups turkey broth
- 1 onion, chopped
- 4 carrots, chopped
- 1 teaspoon olive oil
- ½ teaspoon black pepper
- 1-2 teaspoon salt, to taste
Preheat the over to 400 degrees.
Combine the stuffing with the eggs in a large bowl. Mix together well and form the stuffing into golf ball sized balls. (SEE NOTES)
Place the stuffing balls on a parchment paper lined baking sheet. Bake for 20 minutes, until they are golden brown and slightly crispy on the outside.
While the stuffing balls are cooking, heat the olive oil in a dutch oven and saute the onions and carrots for 3-4 minutes, until they are softened. Add the turkey stock and bring to a boil.
Turn the heat down to simmer and add the turkey. Season with the salt and pepper; add more to taste if desired. Simmer for about 5 minutes and remove from heat.
Ladle soup into bowls and place 2-3 stuffing balls in each bowl to serve. Garnish with fresh sage (optional).
- If stuffing is too dry and won't stick together, add a touch of broth, but not too much;
- If the stuffing is too wet, add a couple tablespoon of bread crumbs or flour until they can be formed into balls.;
- Using turkey bone broth instead of regular turkey broth will give you a richer soup;
- It helps to refrigerate the stuffing dumplings before baking them if you are having trouble keeping them together.
Serving: 1cup | Calories: 227kcal | Carbohydrates: 23g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 1382mg | Potassium: 270mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5805IU | Vitamin C: 2.8mg | Calcium: 49mg | Iron: 1.5mg