Stuffing Dumpling Soup
Transform holiday leftovers into a comforting Stuffing Dumpling Soup, featuring hearty dumplings, tender turkey, and a rich vegetable broth.
8 Servings
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
To prepare this dish gluten-free, substitute the all-purpose flour in the dumplings with a 1:1 gluten-free flour blend. Additionally, ensure that the leftover stuffing used is made from gluten-free bread.