Turkey Vegetable Soup with Stuffing Dumplings
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Turkey Vegetable Soup with Stuffing Dumplings
Category
Meat and Poultry
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
Ingredients
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.
Recipe Note
Adapted from "Food Network"