Stuffing Dumpling Soup
Leftovers that taste better than the original dinner.
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Stuffing Dumpling Soup is one of those recipes that takes the aftermath of Thanksgiving Day and turns it into a savory and satisfying soup that doesn’t take all day to make.
The turkey is carved, the mashed potatoes are devoured without a trace and the crumbs of pie cover the dining room table – Thanksgiving comes and goes at a shocking lightening-like pace. Here, this Stuffing Dumpling Soup uses the leftovers (after you’ve made your obligatory leftover sandwich of course). It transforms the stuffing into a tender dumpling and a classic trio of Thanksgiving veggies makes for a dish that has the elements of the meal but without the intense heaviness or massive prep time.
Here, the stuffing is supported by eggs and a bit of flour, both of which will hold the dumpling together. While you can boil the dumplings in the stock directly, it might make the broth cloudy and murky, so they are cooked separately in seasoned boiling water.
Next, the soup base is made with Thanksgiving’s aromatic trio of carrots, celery, and onions. Once slightly softened, the stock gets poured in and the vegetables cook until tender. Leftover turkey is perfect for this soup, but if there is no leftover turkey, you can use chicken as well. Shred the meat into big, rough chunks and add it to the soup stick alongside the dumplings.
After a few minutes, the turkey and dumplings will be cooked through, and it’s ready to eat!
Stuffing Dumpling Soup has all of the elements of the Thanksgiving dinner plate but in an easy and approachable soup.
The dumplings are light and tender and the carrots, celery, and onions add so much complexity to the stock.
A bite of turkey, a bite of stuffing, and a bite of veggies – this soup blends it all into a warm bowl of comfort!
Stuffing Dumpling Soup
For the dumplings:
- 3/4 cup all-purpose flour
- 2 large eggs, room temperature and lightly beaten
- 1 tablespoon fresh parsley, chopped
- 2 cups leftover stuffing
For the soup:
- 3 tablespoons unsalted butter
- 2 large carrots, peeled and diced
- 2 stalks celery, cut into chunks
- 1 large onion, diced
- 6 cups chicken stock (if you have turkey stock even better)
- 2 cups turkey shredded into big chunks
- Kosher salt and freshly cracked black pepper, to taste
- Parsley, for garnish
To make the dumplings:
- In a bowl combine flour, eggs, and parsley.
- Add in stuffing, mixing to thoroughly incorporate.
- Bring a pot of water to boil and season with salt.
- Dip your spoon in hot water and portion out large dollops of the stuffing mixture into the water.
- Dip your spoon into hot water each time between the portioning of each dumpling.
- Cook the dumplings until they float to the top. Remove from water and set aside.
To make the soup:
- In a large pot set over medium heat melt butter and add in carrots, celery, and onion. Add salt and cook until the vegetables are getting slightly softened, about 8 to 10 minutes.
- Add in stock, bring to a boil, and reduce to a simmer, cooking until the vegetables are tender about 30 to 40 minutes.
- Add in shredded meat and dumplings, cooking until they are warmed through.
- Season again with salt and pepper, serve, and enjoy!
Recipe adapted from Katie's Cucina and Food Network.