Description
Hearty and comforting Stuffing Dumpling Soup made with tender dumplings crafted from leftover stuffing, fresh vegetables, shredded turkey, and a rich chicken stock base. This recipe transforms leftovers into a delicious, warming meal perfect for chilly days.
Ingredients
Scale
Dumplings
- ¾ cup all-purpose flour
- 2 large eggs, room temperature, lightly beaten
- 1 tablespoon fresh parsley, chopped
- 2 cups leftover stuffing
Soup
- 3 tablespoons unsalted butter
- 2 large carrots, peeled and diced
- 2 stalks celery, cut into chunks
- 1 large onion, diced
- 6 cups chicken stock (or turkey stock)
- 2 cups shredded cooked turkey
- Kosher salt and freshly cracked black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Make Dumplings: In a bowl, combine the all-purpose flour, beaten eggs, and chopped fresh parsley. Add the leftover stuffing and mix thoroughly until all ingredients are well incorporated, forming the dumpling mixture.
- Cook Dumplings: Bring a large pot of salted water to a boil. Dip a spoon in hot water to prevent sticking and drop large dollops of the stuffing mixture into the boiling water. Cook the dumplings until they float to the top, which indicates they are done. Use a slotted spoon to carefully remove the dumplings and set them aside.
- Prepare Soup Base: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced carrots, celery, and onion. Season lightly with kosher salt and sauté until the vegetables are slightly softened and fragrant, about 5-7 minutes.
- Simmer Soup: Pour in the chicken or turkey stock and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for 30 to 40 minutes, or until the vegetables become tender and the flavors meld.
- Add Turkey and Dumplings: Stir in the shredded cooked turkey and the cooked dumplings into the soup. Continue to simmer the soup until everything is heated through, about 5 minutes more.
- Season and Serve: Taste the soup and season with additional kosher salt and freshly cracked black pepper as needed. Garnish with fresh parsley for a pop of color and freshness. Serve the soup hot for a comforting meal.
Notes
- Using leftover stuffing is ideal, but if unavailable, prepare fresh stuffing before making the dumplings.
- Ensure dumplings are cooked thoroughly by waiting until they float before removing them.
- Season the soup gradually and taste as you go to avoid over-salting.
- This soup can be made with turkey or chicken stock depending on availability.
- For a thicker soup, slightly mash some vegetables after simmering or add a small amount of cornstarch slurry.
