Turkey Dumpling Soup

You usually can count on Thanksgiving Day feasts to have a lot of variety and more food than an army could eat. And it’s no surprise that most veteran cooks have a plan on what to do with leftovers, one that tried and true.

But for the novice chef, there’s always that nagging question about how to use all of that turkey, stuffing and vegetables lurking in the refrigerator in a dish that everyone will like.

Personally, I like to make soup with some of the leftover turkey. That’s also a great way to use up leftover vegetables.

Here’s a turkey dumpling soup recipe that came my way recently that might be worth trying if you don’t already have something in the works.

Turkey Dumpling Soup
Carcass from one roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2 coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
8 tablespoons all-purpose flour, plus more as needed
1 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels
Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth.  Strain broth.
Meanwhile, in a small bowl, whisk the eggs, flour, ½ teaspoon salt and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
Roll stuffing balls and add into soup until they float to the top. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

One thought on “Turkey Dumpling Soup

  1. Hi Jeff, Thanks for all the great recipes that you share with us. My family loves the soup made with the turkey carcass. But I make it very plain with just the vegetables and noodles. They love it. Thanks again.

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