Description
This comforting Stuffing Dumpling Soup combines flavorful leftover stuffing turned into tender dumplings with a hearty turkey and vegetable broth. Perfect for warming up on chilly days, this recipe transforms holiday leftovers into a satisfying meal that’s both nourishing and delicious.
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 flour, lightly beaten eggs, and chopped fresh parsley. Add the leftover stuffing and mix thoroughly until all ingredients are well incorporated, forming a sticky dough mixture.
- Cook Dumplings: Bring a large pot of salted water to a rolling boil. Dip a spoon into the hot water to prevent sticking, then drop large spoonfuls of the stuffing dumpling mixture into the boiling water. Cook the dumplings until they float to the surface, which indicates they are cooked through. Remove them gently with a slotted spoon and set aside.
- Make Soup Base: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add diced carrots, celery chunks, and chopped onion. Season lightly with salt to enhance flavors and cook the vegetables, stirring occasionally, until they become slightly softened and fragrant.
- 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 uncovered for 30 to 40 minutes, or until the vegetables are tender and the flavors meld beautifully.
- Add Turkey and Dumplings: Stir in the shredded cooked turkey and the cooked dumplings into the simmering soup. Continue to simmer just until everything is heated through evenly.
- Season and Serve: Taste the soup and adjust the seasoning with kosher salt and freshly cracked black pepper as desired. Garnish with fresh parsley before serving hot to add a burst of bright color and flavor.
Notes
- Using leftover stuffing adds a rich, savory depth to the dumplings, but you can make fresh stuffing if you prefer.
- To speed up the dumpling cooking process, ensure they are dropped gently into boiling water and cook in batches if needed to avoid overcrowding.
- Turkey stock adds a wonderful depth of flavor, but chicken stock is a perfect substitute if unavailable.
- This soup can be made vegetarian by omitting the turkey and using vegetable stock, and substituting stuffing accordingly.
- For a gluten-free variation, use gluten-free flour and stuffing made with gluten-free bread.
- Leftover soup stores well in the refrigerator for up to 3 days and makes excellent leftovers.
