Stuffing Dumpling Soup with leftover stuffing, turkey, veggies, and stock—cozy, thrifty, and better than day-old turkey sandwiches.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Okay, real talk: I’ve never been one of those people who lives for leftovers. By day two after Thanksgiving, I’m usually side-eyeing the fridge, wondering how many more turkey sandwiches I can possibly force myself to eat before I crack. But stuffing? Stuffing is different. I’ll eat it cold, straight out of the container, fork in hand. Still, after a couple days, even I hit that wall.
One year, in a fit of desperation (or genius—depends how you look at it), I remembered how my grandma used to make bread dumplings to stretch soup into a full meal. So I thought, why not try it with stuffing? I mashed some up, dropped spoonfuls into a pot of broth with carrots and celery, and when those little dumplings floated to the top, I swear the kitchen smelled like magic. My husband walked in, sniffed the air, and said, “Wait, is it Thanksgiving again?” That’s when I knew this Stuffing Dumpling Soup was a keeper.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Stuffing Dumpling Soup Recipe?
Here’s the thing: it’s not just soup—it’s comfort disguised as thriftiness. The dumplings are pillowy but rich, all the herby flavors from the stuffing baked right in. The broth? Deep and savory, like a hug in a bowl. And the turkey chunks keep it hearty enough that you don’t walk away still hungry, which is sometimes the case with “light” soups. It’s also the best kind of sneaky trick—you’re turning leftovers (that everyone’s tired of) into something brand new. Honestly, it almost feels like you’re getting away with something.
Ingredient Notes:
This Stuffing Dumpling Soup is flexible, but here’s what really matters:
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Stuffing – Leftover, slightly dried out? Perfect. It holds together better. Fresh-out-of-the-pan stuffing is too crumbly, but day-old is just right.
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Flour & Eggs – The glue that keeps those dumplings from dissolving into the pot. I’ve eyeballed the amounts before, and yes, sometimes they come out a little rustic-looking. Still delicious.
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Parsley – It’s not just for garnish. It cuts through the richness and makes the whole thing taste brighter.
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Carrots, Celery & Onion – The classic trio. Soup would feel naked without them.
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Turkey Stock – If you made stock from the Thanksgiving bird, you’re basically winning at life. If not, boxed chicken stock does the job.
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Shredded Turkey – I like to keep mine in big, rustic pieces. Feels more satisfying that way.
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Butter – Look, I’m not gonna argue with butter. It’s here for a reason.
How To Make Stuffing Dumpling Soup?
Step 1: Dumplings.
Mix the flour, eggs, and parsley in a bowl, then fold in the stuffing. Bring a big pot of salted water to a boil. Dip your spoon in the hot water, scoop some stuffing mixture, and plop it in. Repeat until you’ve used up the mix, re-dipping your spoon each time. Once they float to the top, they’re ready. Pull them out, set aside, and try not to eat them straight from the pot.
Step 2: Soup base.
Melt butter in a big pot. Toss in the carrots, celery, and onion with a sprinkle of salt. Let them soften for 8–10 minutes. This is where the flavor begins, so don’t rush it.
Step 3: Stock time.
Add your stock, bring it to a boil, then lower the heat. Let it simmer gently for 30–40 minutes until the veggies are tender and the broth smells like it’s been cooking all afternoon.
Step 4: The finale.
Stir in shredded turkey and slide those dumplings into the pot. Heat everything through, taste for salt and pepper, and shower with parsley. Done. Grab a ladle and serve it up while it’s piping hot.
Storage Options:
This soup doesn’t just taste good fresh—it’s a champ at leftovers, too. Keep it in the fridge up to three days, and the flavors actually deepen. Freezing? Totally doable. Just freeze the soup and dumplings separately so they don’t turn into mush. Heat them gently together when you’re ready to relive your cozy soup dreams.
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Variations and Substitutions:
Here’s where you can play:
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Chicken instead of turkey – Rotisserie chicken makes this weeknight easy.
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Vegetarian twist – Use veggie stock and skip the meat. The dumplings still steal the show.
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Add greens – Spinach or kale stirred in at the end make you feel slightly healthier.
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Different stuffing – Cornbread stuffing dumplings? Game-changing. Sausage stuffing? Don’t even get me started.
What to Serve with Stuffing Dumpling Soup?
The soup holds its own, but a little extra never hurts:
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Crusty bread, because dunking is non-negotiable.
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A crisp salad to balance the coziness.
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Leftover dinner rolls—why waste them?
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Glass of wine (pinot noir if you’re asking me).
Frequently Asked Questions:
Can I make the dumplings ahead?
Yep. Cook them, cool them, refrigerate them. Add them when you reheat the soup.
My dumplings fell apart—why?
Stuffing isn’t the same for everyone. If yours is extra moist, add more flour or an extra egg. It’s trial and error, but still tasty.
Can I freeze the soup?
Absolutely. Just keep dumplings and broth separate until you’re ready to serve. Trust me, it’s worth the small effort.
This Stuffing Dumpling Soup isn’t just a way to clear out the fridge—it’s proof that leftovers can outshine the main event. I mean, who knew stuffing could live a whole second life? So tell me—what’s your favorite leftover makeover?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Stuffing Dumpling Soup
Ingredients
For the Dumplings:
- 3/4 cup all-purpose flour
- 2 large eggs room temperature and lightly beaten
- 1 tablespoon fresh parsley finely chopped
- 2 cups leftover stuffing
For the 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 turkey stock may be used, if available
- 2 cups turkey shredded into large chunks
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
To prepare the dumplings:
- In a mixing bowl, combine the flour, eggs, and parsley until evenly blended. Incorporate the leftover stuffing, mixing thoroughly to form a cohesive mixture.
- Bring a large pot of salted water to a boil. Dip a spoon into the hot water, then portion out generous dollops of the stuffing mixture and drop them into the boiling water. Repeat, dipping the spoon in water between each dumpling.
- Cook until the dumplings rise to the surface. Remove with a slotted spoon and set aside.
To prepare the soup:
- In a large stockpot set over medium heat, melt the butter. Add the carrots, celery, and onion along with a pinch of salt. Cook for 8–10 minutes, or until the vegetables begin to soften.
- Pour in the chicken or turkey stock. Bring to a boil, then reduce heat to a gentle simmer. Cook for 30–40 minutes, or until the vegetables are tender and the broth is richly flavored.
- Stir in the shredded turkey and the prepared dumplings. Simmer briefly until warmed through.
- Adjust seasoning with additional salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
