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
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.
TURKEY AND STUFFIN' SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 quarts, 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through.
- Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using.
- Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup. Pull spoonfuls of stuffing away as you eat through your bowl of soup.
TURKEY STUFFING SOUP
This is a Thanksgiving tradition in our family. I've never seen a similar recipe anywhere else!
Provided by AuLait
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a stockpot over low heat. Add celery, carrots, onion; cook and stir until tender, 8 to 10 minutes. Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Scoop hot noodles into deep serving bowls; ladle soup on top.
Nutrition Facts : Calories 296 calories, Carbohydrate 22.8 g, Cholesterol 62.6 mg, Fat 14.1 g, Fiber 2.9 g, Protein 20.4 g, SaturatedFat 5.6 g, Sodium 892.1 mg, Sugar 5.4 g
TURKEY SOUP
An easy Turkey Soup recipe. A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup - perfect for cold nights and holiday nostalgia.
Provided by Kemp Minifie
Categories Soup/Stew Poultry turkey Vegetable Kid-Friendly Fall Winter Noodle Gourmet Small Plates
Yield Makes 6 to 10 servings
Number Of Ingredients 10
Steps:
- Pull carcass into large pieces. Combine carcass, water, and thyme in a 7- to 10-quart pot and simmer, uncovered, skimming froth, 3 hours. Discard large bones with a slotted spoon or tongs, then pour broth through a large sieve into a large bowl.
- If broth measures less than 12 cups, add water. If not, boil, uncovered, in cleaned pot until reduced to 12 cups. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using broth right away, cool, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
- Heat oil in cleaned and dried pot over moderately high heat until hot but not smoking, then cook onions, carrots, and celery, stirring occasionally, until onions are golden, 10 to 12 minutes.
- Add broth and simmer, uncovered, until vegetables are just tender, about 10 minutes. Add noodles, peas, and turkey and simmer, stirring occasionally, until noodles are tender, about 10 minutes.
SIMPLE TURKEY STUFFING
The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The onething you want to have just the right amount of is liquid, to keep the stuffing moist but not soggy.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 12
Steps:
- In a large saute pan, melt butter over medium heat. Add onions, celery, and fennel; season with salt and pepper. Add rosemary and sage. Cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
- Meanwhile, cook sausage in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, about 8 minutes.
- Using your fingers, break chestnuts into large pieces. Stir chestnuts and sausage into the vegetables. Transfer mixture to a large bowl. Add bread cubes; toss well to combine.
- Drizzle 2 cups stock over mixture, tossing to moisten evenly. Use additional stock if necessary. (The mixture should feel quite moist when squeezed.) Season with salt and pepper. Stir in parsley.
- Place the stuffing in a buttered 2 1/2- to 3-quart shallow baking dish or in an ovenproof gratin dish.
- Preheat oven to 350 degrees. Bake stuffing until heated through and top is browned and crusty, 35 to 45 minutes. Serve hot.
TURKEY STUFFING ROLL-UPS
"When I worked at a local deli, a customer gave me this family-pleasing recipe," recalls Darlene Ward of Hot Springs, Arkansas. "After a busy day, I tried it with quicker boxed stuffing mix in place of homemade dressing. It's wonderful with salad and green beans."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare stuffing mix according to package directions. Meanwhile, in a small bowl, combine soup and milk; set aside. Spoon about 1/4 cup stuffing onto each turkey slice. , Roll up and place in a greased 13-in. x 9-in. baking dish. Pour soup mixture over roll-ups. Bake, uncovered, at 350° for 20 minutes. Sprinkle with onions. Bake 5 minutes longer or until heated through.
Nutrition Facts :
CLASSIC STUFFED TURKEY
For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings (10 cups stuffing).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.
TURKEY AND STUFFING SOUP
This is one of my very favorite "holiday leftover" recipes. It's really great because you can basically add any leftover vegetables to the soup. Again, from my Rachel Ray collection.
Provided by Hippie2MARS
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and transfer stuffing into a small baking dish.
- Place dish in oven and reheat 12 to 15 minutes, until warmed through.
- Heat a pot over moderate heat and add extra-virgin olive oil.
- Add carrots, celery and onion and lightly season vegetables with salt and pepper.
- Add bay leaf and stock and bring liquid to a boil by raising heat.
- Add turkey and reduce heat to simmer.
- Simmer until any raw vegetables are cooked until tender, about 10 minutes.
- Stir in the parsley, and peas, if using.
- Remove stuffing from oven.
- Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl.
- Ladle soup around stuffing ball.
- Pull spoonfuls of stuffing away as you eat through your bowl of soup.
TURKEY & STUFFING SOUP
Yummy! Wondering what to do with that leftover turkey and stuffing? Here's the ideal way to use it up.
Provided by KitchenCraftsnMore
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF and transfer stuffing into a small baking dish.
- Place dish in oven and reheat 12 to 15 minutes, until warmed through.
- Heat a pot over moderate heat and add olive oil.
- Work close to the stove and add vegetables as you chop.
- Chop carrots into a small dice or slice thin.
- Add celery and onion and lightly season vegetables with salt and pepper.
- Add bay leaf and stock and bring liquid to a boil by raising heat.
- Add turkey and reduce heat to simmer.
- Simmer until vegetables are cooked until tender, about 10 minutes.
- Stir in the parsley, and peas.
- Remove stuffing from oven.
- Using an ice cream scoop, place a generous scoop of stuffing in the center of a soup bowl.
- Ladle soup around stuffing ball.
- Pull spoonfuls of stuffing away as you eat through your bowl of soup.
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
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.)
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