Leftover Turkey and Stuffing Dumpling Soup
A medley of veggies and herbs enhances all of your favorite Thanksgiving leftovers, which are mixed in a creamy soup with pillowy homemade dumplings.
Servings: 6
Equipment
Ingredients
- 2 tablespoons (28 g) unsalted butter
- ½ white onion diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 6 cups (1420 ml) chicken broth or leftover turkey broth
- 1 cup (128 g) chopped carrots
- 3 stalks of celery chopped
- 2 cups (420 g) yellow potatoes cut into 1-inch pieces
- 1 cup (237 ml) heavy cream
- 2 cups (199 g) shredded turkey
For the dumplings:
- 1 ¾ cup (219 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups (400 g) leftover stuffing
- 1 ½ cup (355 ml) buttermilk
Instructions
- Melt the butter in a large soup pot over medium heat then add the onion and let it cook until it comes translucent.2 tablespoons unsalted butter, ½ white onion
- Add the garlic, thyme, sage, parsley, salt and pepper and stir and cook until the garlic is fragrant, about 2 minutes.2 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried sage, 1 teaspoon dried parsley, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Add the flour and whisk until it starts to thicken and brown, about 3 minutes.2 tablespoons all-purpose flour
- Gradually pour in the chicken broth and whisk again until it starts to thicken, about 5 minutes.6 cups chicken broth or leftover turkey broth
- Add the carrots, celery and potatoes to the pan, reduce the heat to low medium and let it simmer for 10 to 15 minutes or until the potatoes become slightly tender.1 cup chopped carrots, 3 stalks of celery, 2 cups yellow potatoes
- In the meantime, make the dumplings by whisking the flour, baking powder, baking soda and salt together in a large bowl.1 ¾ cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Stir in the stuffing, pour in the buttermilk and stir just until combined.2 cups leftover stuffing, 1 ½ cup buttermilk
- Once the soup is ready, stir in the heavy cream and turkey then scoop 1 to 2-inch balls of the dumpling mixture into the soup. (You should get about 15 dumplings.)1 cup heavy cream, 2 cups shredded turkey
- Cover the pan once again and let it cook for 10 to 15 minutes or until the dumplings are fully cooked through.
- To test if the dumplings are cooked through, remove one from the pan, cut it open and see if there is any doughy part in the center.
- Let the soup cool for 15-20 minutes before serving with freshly minced parsley for garnish if desired.
Notes
This soup can be stored in an airtight container in the fridge for up to five days.
Nutrition
Serving: 1 serving | Calories: 596 kcal | Carbohydrates: 65 g | Protein: 19 g | Fat: 29 g | Saturated Fat: 14 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 95 mg | Sodium: 2131 mg | Potassium: 855 mg | Fiber: 5 g | Sugar: 7 g
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