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
Calories: 227kcal
Ingredients
- 2 cups shredded turkey
- 3 cups cooked stuffing
- 2 eggs
- 6 cups turkey broth
- 1 onion, chopped
- 4 carrots, chopped
- 1 tsp. olive oil
- ½ tsp. black pepper
- 1-2 tsp. salt, to taste
Instructions
- 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).
Notes
- 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 tbsp. 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.
Nutrition
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