This turkey dumpling soup is the definition of Thanksgiving leftovers as you use the carcass for stock and stuffing for your dumplings.
The best part about Thanksgiving is the leftovers! I love leftovers so much, I've made turkey just for me and Lauren after having Thanksgiving at a relative's house just so we can continue to eat turkey! A couple of years ago was one such case and I was looking for creative ways to use leftovers.
I came across a turkey soup with stuffing dumplings on Food Network and thought it was perfect. I just happened to have a ton of leftover stuffing and turkey.
Obviously the flavor of this depends on your stuffing, but I don't think you can really go wrong. And if you don't have 4 cups leftover, not a problem. Just cut the recipe for the dumplings to match however much you have. I just love the dumplings so make way more than needed!
After trying it, you'll be coming up with ways to make this turkey dumpling soup year round. Believe me!
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Ingredient Notes
- Turkey carcass - if you want to make a homemade stock which I highly suggest, use the leftover turkey carcass to make it.
- Vegetables - the combination of onions, carrots and celery add flavor to the homemade stock and soup itself.
- Herbs - enhances the flavor of the soup.
- Stuffing - use your leftover stuffing to form the dumplings. I use my old fashioned bread stuffing for this.
- Turkey - while everyone has their favorite turkey recipe, I'm partial to this spatchcock smoked turkey for the leftovers.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- If you don't want to make your own homemade turkey stock, you can replace with low-sodium chicken stock.
- While I'm partial to fresh herbs, you can use dried herbs. Just make sure to use ⅓rd of the amount as they are more potent.
- If you don't have leftover turkey or just aren't making this during the holidays, rotisserie chicken can be used instead.
Step-by-Step Photos
Make the dumpling mix by adding all of the ingredients together in a bowl and set aside. Now heat butter in stockpot over medium heat and cook onions for 5-7 minutes or until soft and translucent.
Add in the remaining veggies and herbs and cook for 5 minutes before adding the stock and simmering for 10 minutes.
Use wet hands and roll the dumpling mixture into golf-sized balls and drop into the soup. Cook for 3-4 minutes or until they float and then add the turkey and corn and simmer until heated through.
FAQs
No you do not but it really couldn't be easier. If you have the carcass of the turkey, then you can make the stock. However if you don't have the carcass or just don't want to make the stock, just use some store-bought chicken stock.
Every homemade stuffing is different. If stuffing dumplings are too soft to roll into balls, add 1 tablespoon of flour at a time until you can easily roll them.
This turkey dumpling soup will last 3-4 days in the fridge in an airtight container. You might have to add more stock as the dumplings will soak up some of it.
You can also keep in the freezer for up to 3 months.
Just place the soup in a saucepan over medium heat until steaming. No need for it to come to a boil. You can also warm up in a microwave.
Pro Tips/Recipe Notes
- Use quality low-sodium turkey stock as it contributes to the flavor. You can also use chicken stock which works for the turkey stuffing dumpling soup as well.
- If you have other leftover vegetables from Thanksgiving, feel free to add them to the dumplings or the soup.
- Use fresh herbs if possible, but if you don't have fresh herbs, reduce the amount by ⅔rds for dried herbs as they are much more potent.
Other Thanksgiving Leftover Recipes
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Turkey Dumpling Soup
Ingredients
Turkey Stock
- 1 carcass from 12 to 14 pound roasted turkey
- 1 large sweet onions, quartered
- 2 peeled carrots, chopped
- 2 stalks celery, chopped
- 4 garlic cloves, smashed
- 1 bay leaf
- 10 whole black peppercorns
Soup
- ¾ cup all-purpose flour, plus more as needed
- 4 cups leftover stuffing
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 large eggs
- 2 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 2 cups sweet onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 8-10 cups turkey stock
- 4-5 cups shredded leftover turkey
- 2 cups leftover or frozen corn
- salt and pepper to taste
Instructions
Turkey Stock
- Put turkey carcass, quartered onions, chopped carrots and celery, smashed garlic, bay leaf and peppercorns in a large stockpot and add just enough cold water to cover the carcass, which should be about 2 quarts. Bring to boil and then reduce heat and maintain a simmer for 1 hour. Remove from heat and strain the solids. Pour the liquid through a fine mesh strainer and reserve the stock which should give you about 10 to 12 cups.
Soup
- In large bowl, whisk together the eggs, flour, salt and black pepper until smooth. Add the stuffing and mix until combined. Set aside. (If stuffing is still too soft to roll, add flour a tablespoon at a time until it is firm enough to hold its shape when rolling)
- In same stockpot that had cooked stock, heat oil and butter over medium heat. Add onion and cook until soft and translucent, about 6 minutes. Add carrots, celery, thyme, sage, rosemary and garlic and cook for another 5 minutes. Add reserved stock and bring to simmer. Cook vegetables until they are soft, about 10 minutes.
- Use wet hands and roll dumping mixture into balls to about tablespoon size and drop into the soup. (The dumplings do not need to be a perfect size or shape). Add all of the dumplings and cook for about 3-4 minutes, until the dumpling float.
- Add turkey and corn and simmer until heated through. Taste the soup and adjust with salt and pepper.
Notes
- Use quality low-sodium turkey stock as it contributes to the flavor. You can also use chicken stock which works for the soup as well.
- If stuffing dumplings are too soft to roll into balls, add 1 tablespoon of flour at a time until you can easily roll them.
- If you have other leftover vegetables from Thanksgiving, feel free to add them to the dumplings or the soup.
- Use fresh herbs if possible, but if you don't have fresh herbs, reduce the amount by ⅔rds for dried herbs as they are much more potent.
Chris says
Great idea with the stuffing!