Description
This comforting Leftover Turkey and Stuffing Dumpling Soup is a hearty way to transform your holiday leftovers into a delicious meal. Packed with tender turkey, flavorful vegetables, and fluffy dumplings made from leftover stuffing, this soup delivers warmth and satisfaction in every spoonful. Perfect for post-holiday feasts or anytime you crave a cozy bowl of goodness.
Ingredients
Scale
Soup Base
- 2 tablespoons (28 g) unsalted butter
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 6 cups (1420 ml) chicken broth or leftover turkey broth
- 1 cup (128 g) chopped carrots
- 3 stalks celery, chopped
- 2 cups (420 g) yellow potatoes, cut into 1-inch pieces
- 1 cup (237 ml) heavy cream
- 2 cups (199 g) shredded turkey
Dumplings
- 1 3/4 cup (219 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups (400 g) leftover stuffing
- 1 1/2 cup (355 ml) buttermilk
Instructions
- Sauté Onions: Melt the butter in a large soup pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add Garlic and Herbs: Stir in the minced garlic, thyme, sage, parsley, salt, and pepper. Cook for about 2 minutes until the garlic is fragrant.
- Make Roux: Sprinkle in the flour and whisk constantly, cooking for about 3 minutes until the mixture thickens slightly and starts to brown lightly.
- Add Broth: Gradually pour in the chicken or turkey broth while whisking to combine. Let the mixture thicken for about 5 minutes.
- Add Vegetables: Stir in the chopped carrots, celery, and potatoes. Reduce heat to low-medium and let the soup simmer for 10 to 15 minutes until the potatoes are slightly tender.
- Prepare Dumpling Dough: While the soup simmers, whisk together flour, baking powder, baking soda, and salt in a large bowl. Add the leftover stuffing and pour in the buttermilk, mixing just until combined.
- Add Turkey and Cream: Stir the heavy cream and shredded turkey into the soup base.
- Form Dumplings: Using a scoop or spoon, drop 1 to 2-inch balls of dumpling mixture into the simmering soup (should make about 15 dumplings).
- Cook Dumplings: Cover the pot and cook for 10 to 15 minutes, or until the dumplings are fully cooked through. Check by cutting one open to ensure the center is no longer doughy.
- Serve: Remove from heat and let the soup cool for 15–20 minutes before serving. Garnish with freshly minced parsley if desired.
Notes
- Use leftover turkey broth for extra flavor if available.
- Dumplings can be sized smaller or larger depending on your preference.
- If you don’t have leftover stuffing, fresh or store-bought stuffing can be used.
- Leftover turkey can be substituted with cooked chicken if preferred.
- Make sure to test one dumpling by cutting it open to ensure doneness before serving.
