Leftover Turkey Soup with Stuffing Dumplings recipe
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Ingredients
- 5 cups turkey broth 4 cups cubed cooked turkey 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrots 1 cup chopped button mushrooms 1 cup frozen corn, thawed 3 cloves garlic, minced 1 ½ teaspoons ground thyme 1 ½ teaspoons salt 1 ½ teaspoons freshly ground black pepper ½ teaspoon dried basil ¼ teaspoon celery seed ¼ teaspoon crushed red pepper flakes ¾ cup milk 2 large eggs 4 cups leftover stuffing ¼ cup dried cranberries ½ medium onion, chopped ½ stalk celery, chopped 1 ½ teaspoons dried sage 1 ½ teaspoons dried parsley ¼ teaspoon salt ¼ teaspoon freshly ground black pepper
Nutrition Info
- 522.5 caloriescarbohydrate: 49.1 gcholesterol: 135.4 mgfat: 19.1 gfiber: 7.7 gprotein: 38.8 gsaturatedFat: 4.9 gservingSize: -sodium: 1836.7 mgsugar: 11.7 gtransFat: : -unsaturatedFat: : -
Directions Leftover Turkey Soup with Stuffing Dumplings
Directions
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Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing, toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper, toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.
Bake in the preheated oven until golden brown, about 20 minutes.
Serve soup with stuffing dumplings.