Meat and Poultry · Sage and Mushroom olive oil ·Mar 26, 2024

Turkey Vegetable Soup with Stuffing Dumplings

Name: Turkey Vegetable Soup with Stuffing Dumplings
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 2 large eggs; 6 tablespoons all-purpose flour, plus more as needed; salt and pepper to taste; 2 cups leftover stuffing/dressing; 2 tablespoons Fustini's Sage and Wild Mushroom olive oil; 1 large onion, chopped; 2 garlic cloves, chopped; 2 peeled carrots, sliced; 2 stalks celery, 2 sliced; 2 sprigs fresh thyme; 8-10 cups chicken stock; 2 cups shredded leftover turkey meat; 1 cup leftover corn kernels

Prep Time

15 minutes

Cook Time

55 minutes

Ingredients

2 large eggs
6 tablespoons all-purpose flour, plus more as needed
salt and pepper to taste
2 cups leftover stuffing/dressing
2 tablespoons Fustini's Sage and Wild Mushroom olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 peeled carrots, sliced
2 stalks celery, 2 sliced
2 sprigs fresh thyme
8-10 cups chicken stock
2 cups shredded leftover turkey meat
1 cup leftover corn kernels

Directions

In a small bowl, whisk the eggs, flour, salt, and black pepper together until smooth. Add the stuffing and mix until well combined, cover and reserve. 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 broth and bring to a simmer, cook vegetables are just soft, about 10 minutes.
Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup, cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

Turkey Vegetable Soup with Stuffing Dumplings