Description
This comforting Leftover Turkey and Stuffing Dumpling Soup transforms holiday leftovers into a hearty, flavorful one-pot meal. Tender chunks of turkey and savory stuffing dumplings simmer in a rich, creamy broth loaded with vegetables and aromatic herbs, making it perfect for warming up on chilly days.
Ingredients
Scale
Soup Base
- 2 tablespoons (28 g) unsalted butter
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 6 cups (1420 ml) chicken broth or leftover turkey broth
- 1 cup (128 g) chopped carrots
- 3 stalks celery, chopped
- 2 cups (420 g) yellow potatoes, cut into 1-inch pieces
- 1 cup (237 ml) heavy cream
- 2 cups (199 g) shredded turkey
Dumplings
- 1 3/4 cup (219 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups (400 g) leftover stuffing
- 1 1/2 cup (355 ml) buttermilk
Instructions
- Prepare the Base: Melt the butter in a large soup pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, thyme, sage, parsley, salt, and pepper. Cook for about 2 minutes until the garlic is fragrant.
- Add Flour: Sprinkle in the flour and whisk, cooking for about 3 minutes until it thickens slightly and starts to brown lightly.
- Add Broth: Gradually pour in the chicken or turkey broth, whisking to combine. Let the mixture thicken for about 5 minutes.
- Add Vegetables: Stir in chopped carrots, celery, and potatoes. Reduce heat to low-medium and let the soup simmer for 10 to 15 minutes, until the potatoes become slightly tender.
- Prepare the Dumplings: While the soup simmers, whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the leftover stuffing and pour in the buttermilk, mixing just until combined.
- Add Cream and Turkey: Stir the heavy cream and shredded turkey into the soup base.
- Shape and Add Dumplings: Using a scoop or spoon, drop 1 to 2-inch balls of dumpling mixture into the soup (should make about 15 dumplings).
- Cook Dumplings: Cover the pot and cook for 10 to 15 minutes, or until the dumplings are fully cooked through (check by cutting one open to ensure the center is not doughy).
- Cool and Serve: Remove from heat and let the soup cool for 15–20 minutes before serving. Garnish with freshly minced parsley if desired.
Notes
- Use leftover turkey broth if available for more intense flavor, or substitute with store-bought chicken broth.
- The dumplings can be made slightly smaller or larger depending on preference.
- Letting the soup cool before serving allows flavors to meld and the soup to thicken slightly.
- Store leftover soup refrigerated for up to 3 days; dumplings may thicken further when reheated.
- For a lighter version, substitute heavy cream with half-and-half or omit altogether.
