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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Recipe Ingredients
- Turkey carcass - used to make the stock.
- Sweet onions, carrots, celery, garlic, thyme, sage, rosemary, corn - adds flavor to the stock and soup.
- Bay leaf, black peppercorns, salt, black pepper - enhances the flavor.
- All-purpose flour - helps thicken the dumplings.
- Leftover stuffing - used for the dumplings.
- Leftover turkey - can also use rotisserie chicken.
- Eggs - helps bind the dumplings together.
- Unsalted butter - used to cook the vegetables.
Step-by-Step Instructions
- In large bowl, whisk together the eggs, flour, 1 teaspoon salt and some 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)
- Heat oil and butter over medium heat in large stockpot. Add onion and cook until soft and translucent, about 6 minutes.
- Add sliced carrots, celery, thyme, sage, rosemary and garlic and cook for another 5 minutes.
- Add 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.
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.
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 tablespoon unsalted butter
- 2 tablespoon 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!