Fustini's Oils and Vinegars
Turkey Vegetable Soup with Stuffing Dumplings

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Turkey Vegetable Soup with Stuffing Dumplings


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Turkey Vegetable Soup with Stuffing Dumplings

Prep Time15 min Cook Time55 min Total Time70 min Servings6


  • 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


Adapted from "Food Network"


Step 1. 

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. 

Step 2. 

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.

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