Stuffing Dumpling Soup Recipes

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STUFFING DUMPLING SOUP

Smash it up eggs and flour, and leftover stuffing transforms into a tender dumpling dough. A simple bone broth made from your turkey carcass creates a savory base, which you then load up with kale and sweet potatoes for a hearty, healthy post-Thanksgiving meal. If you prefer to roll your dumplings into visually perfect balls, leave out the 1/3 cup turkey stock for a sturdier dough, but if you don't mind a rustic look, that additional moisture ensures a lighter dumpling.

Provided by Sohla El-Waylly

Categories     dinner, soups and stews, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 14



Stuffing Dumpling Soup image

Steps:

  • Prepare the stock: Roughly chop the carcass so you don't have any pieces bigger than your hands. (This is just so the pieces fit more compactly in the pot - don't overthink it.) Place in a pressure cooker. Add the vinegar and cover with 2 1/2 quarts water. Bring to full pressure and cook for 1 1/2 hours. Allow the pressure cooker to cool down naturally, pluck out and discard the larger bones, then strain the stock through a fine-mesh sieve, discarding solids. You should have 9 to 10 cups of stock. (You can also prepare the stock on the stovetop in a large pot, simmering for 3 1/2 to 4 hours, and topping off with water as needed.) Leftover stock can be kept in the refrigerator for 3 days or frozen for up to 3 months.
  • Prepare the soup: In a large Dutch oven or heavy pot over medium-high heat, melt the butter until foamy. Add the sweet potatoes, onion and a big pinch of kosher salt. Cover and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes.
  • Add the kale, garlic and red-pepper flakes, and season with a big pinch of kosher salt. Cover the pot and cook until the greens are wilted, about 2 minutes.
  • Add 2 quarts of the prepared turkey stock and season with kosher salt to taste. Increase the heat to bring the soup to a boil, then reduce to an active simmer and cook, partly covered, until the greens and sweet potatoes are tender, about 20 minutes.
  • While the soup simmers, prepare the dumplings: In a medium bowl, combine the stuffing and 1/3 cup of the turkey stock, and mash with a potato masher until the stuffing is broken up. Add the eggs, flour, baking powder and a big pinch of kosher salt, and mix until well combined.
  • Taste the soup and adjust the seasoning to taste with more salt, red-pepper flakes and vinegar, if needed. Stir in the turkey.
  • Using two big spoons, plop the stuffing mixture into the soup like big drop biscuits. Cover the pot, reduce heat to low, and gently simmer until dumplings feel set and firm, 15 to 20 minutes.
  • Divide soup across bowls. (If storing leftovers, scoop the dumplings out of the soup and store separately to prevent them from soaking up all the broth as they sit. Dumplings and soup will keep refrigerated for up to 2 days.)

1 turkey carcass, picked clean (about 4 pounds)
1 tablespoon apple cider vinegar, plus more to taste
2 tablespoons unsalted butter
2 medium sweet potatoes (about 1 pound), peeled and cut into bite-size cubes
1 medium yellow or white onion (about 10 ounces), chopped
Kosher salt
1 pound kale (any type), stripped from stems and coarsely chopped (about 6 lightly packed cups)
4 garlic cloves, smashed, peeled and chopped
1/2 teaspoon red-pepper flakes, plus more to taste
2 cups cubed leftover turkey
2 1/2 cups leftover stuffing, slightly warmed
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder

TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS

There's probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get every penny's worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings.

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 6 Servings

Number Of Ingredients 16



Turkey Vegetable Soup with Stuffing Dumplings image

Steps:

  • Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth.
  • Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
  • Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
  • Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

Carcass from one 12 to 14 pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2 coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels

STUFFING DUMPLING SOUP

I've always loved turkey, dumplings and stuffing, so I combined them and added a punch of Creole flavor. My family loves it, even my little ones. It's got some kick, but a dollop of sour cream can mellow that out. -Relina Shirley, Reno, Nevada

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 12



Stuffing Dumpling Soup image

Steps:

  • In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, carrots and Creole seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until carrots are tender., Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 teaspoon at a time, until mixture holds its shape., Add the turkey and green beans to soup; return to a boil. Drop stuffing mixture by heaping tablespoonfuls onto simmering soup. Cover and simmer for 8-10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 390 calories, Fat 15g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 1252mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 6g fiber), Protein 27g protein. Diabetic Exchanges

1 cup sliced fresh mushrooms
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh carrots
2 teaspoons Creole seasoning
2 large eggs
1/2 cup all-purpose flour
2 cups cooked stuffing
2 cups cubed cooked turkey
1-1/2 cups cut fresh green beans

TURKEY AND STUFFING DUMPLING SOUP

Perfect for leftover Thanksgiving dinner. For leftover stuffing, add an egg to help it keep it's shape, if needed. Adapted from Baked by Rachel blog.

Provided by sheepdoc

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 21



Turkey and Stuffing Dumpling Soup image

Steps:

  • Put all soup ingredients in crockpot. Cook on high 4 hours.
  • About an hour before the soup is done, preheat oven to 425.
  • Combine broth and eggs, add bread and let absorb.
  • Add remaining ingredients and toss to combine.
  • Grease cookie sheet or use parchment paper.
  • Make stuffing balls with cookie scoop (or by hand).
  • Bake 20 minutes.
  • Serve soup with stuffing dumplings.
  • Store leftovers separately.

Nutrition Facts : Calories 147.1, Fat 3.3, SaturatedFat 0.9, Cholesterol 46.5, Sodium 1266.6, Carbohydrate 22, Fiber 2.6, Sugar 4.8, Protein 7.9

1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup corn
1 tablespoon minced garlic
1 1/2 teaspoons dried thyme
1/2 teaspoon dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/4 teaspoon red pepper flakes
4 cups turkey, bite-sized pieces
5 cups chicken broth
3/4 cup broth
2 eggs
4 cups dry bread cubes
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 tablespoon dried sage
1/2 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper

TURKEY SOUP WITH DRESSING DUMPLINGS

I developed this soup when trying to figure out to do with Thanksgiving dinner leftovers. It is delicious and will turn turkey dinner leftovers into an exciting new dish. You can use any leftover vegetables or omit the cranberry sauce. My family loves it with the cranberry sauce.

Provided by Michelle Manning

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 4h

Yield 12

Number Of Ingredients 16



Turkey Soup with Dressing Dumplings image

Steps:

  • Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
  • Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
  • Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
  • Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 61 g, Cholesterol 42.8 mg, Fat 24.5 g, Fiber 5.1 g, Protein 15.5 g, SaturatedFat 5.5 g, Sodium 864.6 mg, Sugar 31.6 g

1 roast turkey carcass
6 quarts water
4 medium onions
6 medium carrots
5 stalks celery
6 cups leftover stuffing
6 egg whites
cooking spray
1 cup peas
1 cup corn kernels
1 cup cubed turnips
1 cup fresh green beans, trimmed
1 (16 ounce) can jellied cranberry sauce
1 (16 ounce) can whole berry cranberry sauce
1 tablespoon poultry seasoning, such as Bell's
salt and pepper to taste

STUFFED DUMPLINGS

Most of the ingredients come from a can, so this is a quick fix when you just don't feel like slaving over the stove.

Provided by Laura36

Categories     Chicken

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 11



Stuffed dumplings image

Steps:

  • Combine soups, broth, green peppers, and 2 Tbsp onion in a large pan.
  • Heat until bubbling hot (Med to med low heat).
  • Combine canned chicken, parsley, celery, 2Tbsp onion and a dash of black pepper.
  • mix together well.
  • Separate the rolls- pat it out slightly to allow for filling.
  • Put approx 1/4 cup filling on each (depending on size of roll/biscuit).
  • Wrap dough around the filling and seal the edges.
  • Put dumplings edge down into bubbling gravy.
  • Spoon soup over the dumplings.
  • Cover/Cook over medium heat approx 20 minutes or until dumplings are done.

Nutrition Facts : Calories 484.5, Fat 20.6, SaturatedFat 5.7, Cholesterol 99.6, Sodium 1711.1, Carbohydrate 43.2, Fiber 3.3, Sugar 5.4, Protein 30.1

1 can cream of celery soup
1 can cream of chicken soup
1 can chicken broth
1/2 cup green pepper, chopped
2 tablespoons onions, chopped
1 (12 1/2 ounce) can chicken breasts
2 teaspoons parsley flakes
1/2 cup celery, chopped
2 tablespoons onions, chopped
black pepper
1 can crescent rolls or 1 can biscuit (8-10 pc)

LEFTOVER TURKEY SOUP WITH STUFFING DUMPLINGS

An easy and flavorful use of leftover Thanksgiving turkey. Enjoy turkey and stuffing together in this slow cooker soup. Store remaining soup in an airtight container for up to several days or freeze in a well-labeled container.

Provided by My 3 boys

Categories     Holidays and Events Recipes     Thanksgiving     Leftovers

Time 4h30m

Yield 6

Number Of Ingredients 24



Leftover Turkey Soup with Stuffing Dumplings image

Steps:

  • 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.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • 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.
  • Bake in the preheated oven until golden brown, about 20 minutes.
  • Serve soup with stuffing dumplings.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 49.1 g, Cholesterol 135.4 mg, Fat 19.1 g, Fiber 7.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 1836.7 mg, Sugar 11.7 g

5 cups turkey broth
4 cups cubed cooked turkey
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 cup chopped button mushrooms
1 cup frozen corn, thawed
3 cloves garlic, minced
1 ½ teaspoons ground thyme
1 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper
½ teaspoon dried basil
¼ teaspoon celery seed
¼ teaspoon crushed red pepper flakes
¾ cup milk
2 large eggs
4 cups leftover stuffing
¼ cup dried cranberries
½ medium onion, chopped
½ stalk celery, chopped
1 ½ teaspoons dried sage
1 ½ teaspoons dried parsley
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

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