Name: Leftover Turkey Soup with Stuffing Dumplings
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Turkey broth - 5 cups; Cubed cooked turkey - 4 cups; Chopped onion - 1 cup; Chopped celery - 1 cup; Chopped carrots - 1 cup; Chopped button mushrooms - 1 cup; Frozen corn, thawed - 1 cup; Garlic, minced - 3 cloves; Ground thyme - 1 ½ teaspoons; Salt - 1 ½ teaspoons; Freshly ground black pepper - 1 ½ teaspoons; Dried basil - ½ teaspoon; Celery seed - ¼ teaspoon; Crushed red pepper flakes - ¼ teaspoon; Milk - ¾ cup; Eggs - 2 large; Leftover stuffing - 4 cups; Dried cranberries - ¼ cup; Onion, chopped - ½ medium; Celery, chopped - ½ stalk; Dried sage - 1 ½ teaspoons; Dried parsley - 1 ½ teaspoons; Salt - ¼ teaspoon; Freshly ground black pepper - ¼ teaspoon

Leftover Turkey Soup with Stuffing Dumplings

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Leftover Turkey Soup with Stuffing Dumplings

1. Turkey broth - 5 cups

2. Cubed cooked turkey - 4 cups

3. Chopped onion - 1 cup

4. Chopped celery - 1 cup

5. Chopped carrots - 1 cup

6. Chopped button mushrooms - 1 cup

7. Frozen corn, thawed - 1 cup

8. Garlic, minced - 3 cloves

9. Ground thyme - 1 ½ teaspoons

10. Salt - 1 ½ teaspoons

11. Freshly ground black pepper - 1 ½ teaspoons

12. Dried basil - ½ teaspoon

13. Celery seed - ¼ teaspoon

14. Crushed red pepper flakes - ¼ teaspoon

15. Milk - ¾ cup

16. Eggs - 2 large

17. Leftover stuffing - 4 cups

18. Dried cranberries - ¼ cup

19. Onion, chopped - ½ medium

20. Celery, chopped - ½ stalk

21. Dried sage - 1 ½ teaspoons

22. Dried parsley - 1 ½ teaspoons

23. Salt - ¼ teaspoon

24. Freshly ground black pepper - ¼ teaspoon

How to cook deliciously - Leftover Turkey Soup with Stuffing Dumplings

1. Stage

Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.

2. Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

3. Stage

About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing; toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper; toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.

4. Stage

Bake in the preheated oven until golden brown, about 20 minutes.

5. Stage

Serve soup with stuffing dumplings.