Turkey Dumpling Soup Recipes

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TURKEY DUMPLING SOUP



Turkey Dumpling Soup image

Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. -Debbie Wolf, Mission Viejo, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 16 servings (4 quarts).

Number Of Ingredients 18

1 meaty leftover turkey carcass (from an 11-pound turkey)
6 cups chicken broth
6 cups water
2 celery ribs, cut into 1-inch slices
1 medium carrot, cut into 1-inch slices
1 tablespoon poultry seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
SOUP INGREDIENTS:
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, sliced
1 cup fresh or frozen cut green beans
1 package (10 ounces) frozen corn
1 package (10 ounces) frozen peas
2 cups biscuit/baking mix
2/3 cup milk

Steps:

  • In a stock pot, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours. , Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones. Cut meat into bite-size pieces. Strain broth, discarding vegetables and bay leaf., Return broth to pan; add the onion, celery, carrots and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat. , Combine biscuit mix and milk. Drop by teaspoonfuls into simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 185 calories, Fat 5g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 724mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

TURKEY AND DUMPLING SOUP



Turkey and Dumpling Soup image

To show some love at a family gathering, I fill a stockpot with this rich turkey soup brimming with veggies, potatoes and dumplings. -Lea Lidel, Leander, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 11

1 tablespoon olive oil
2 celery ribs, chopped
1/2 cup chopped onion
1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
3-1/2 cups frozen mixed vegetables (about 16 ounces)
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cartons (32 ounces each) reduced-sodium chicken broth
2-1/2 cups coarsely shredded cooked turkey or chicken
2 cups biscuit/baking mix
2/3 cup 2% milk

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat; saute celery and onion until tender, 3-4 minutes. Stir in potatoes, mixed vegetables, seasonings and broth; bring to a boil. Reduce heat; cook, covered, until potatoes are almost tender, 8-10 minutes. Add turkey; bring mixture to a simmer., Meanwhile, stir baking mix and milk until a soft dough forms; drop by tablespoonfuls on top of simmering soup. Cook, covered, on low heat until a toothpick inserted in dumplings comes out clean, 8-10 minutes.

Nutrition Facts : Calories 350 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 1036mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.

TURKEY WITH DUMPLINGS SOUP



Turkey with Dumplings Soup image

This soup is a perfect recipe for Thanksgiving leftovers. My husband and I love dumplings, and this mild-tasting, homey dish has flavorful dumplings floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days.

Provided by jamanleyx

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 19

½ cup butter, cubed
8 medium carrots, cut into 1-inch chunks
4 stalks celery, cut into 1-inch chunks
1 cup chopped onion
4 ⅔ cups water, divided
2 (10.5 ounce) cans condensed beef consomme
2 teaspoons salt
¼ teaspoon ground black pepper
3 cups cubed cooked turkey
2 cups frozen cut green beans
½ cup all-purpose flour
2 teaspoons Worcestershire sauce
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons minced parsley
⅛ teaspoon poultry seasoning
¾ cup 2% milk
1 egg

Steps:

  • Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes.
  • Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
  • For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 28.8 g, Cholesterol 76.4 mg, Fat 12.7 g, Fiber 3.2 g, Protein 18 g, SaturatedFat 7 g, Sodium 1161.4 mg, Sugar 5 g

TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS



Turkey Vegetable Soup with Stuffing Dumplings image

There's probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get every penny's worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings.

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 6 Servings

Number Of Ingredients 16

Carcass from one 12 to 14 pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2 coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels

Steps:

  • Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth.
  • Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
  • Wipe the stockpot clean with a paper towel. 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 reserved 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.

PAP'S TURKEY AND DUMPLING SOUP



Pap's Turkey and Dumpling Soup image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 26

3 pounds turkey necks and backs
2 pounds turkey wings
1 large yellow or white onion, quartered
1 large carrot, thickly sliced
1/2 head celery, thickly sliced
1 head garlic, halved through the equator
1 small bunch thyme
1 small bunch parsley stems, if available
1 fresh bay leaf
1 tablespoon whole black peppercorns
1 tablespoon coriander seeds
2 gallons water
2 large eggs
1/4 cup whole milk
1/4 teaspoon freshly grated nutmeg
1/4 cup thinly sliced chives
Kosher salt and freshly ground black pepper
1 cup flour
2 tablespoons unsalted butter
Olive oil, for drizzling
1 large onion, diced
2 large carrots, peeled and diced
6 stalks celery, diced
Kosher salt and freshly ground black pepper
1 small head Savoy or green cabbage, cored and sliced
Finely chopped dill, for garnish

Steps:

  • Make the stock: Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat to a simmer and cook, skimming occasionally, until slightly reduced, 4 to 5 hours. Strain the solids and discard. Set the stock aside and keep warm until you're ready to add it to the soup. (You could also make the stock in a pressure cooker.)
  • Make the dumplings: Whisk together the eggs, milk, nutmeg and chives in a medium bowl. Season well with salt and pepper then stir in the flour until smooth. Cover and allow to rest until you're ready to add to the dumplings to the soup.
  • Make the soup: Place a large stockpot over medium-high heat. Melt the butter in a large stockpot over medium-high heat and add a drizzle of olive oil. Add the onions, carrots, celery and a large pinch of salt and cook, stirring occasionally, until softened, 5 to 8 minutes. Stir in the cabbage and season with salt and pepper. Cook, stirring occasionally, until the cabbage begins to wilt 2 to 3 minutes. Add the turkey stock and bring to a simmer. Simmer until all of the flavors come together, about 45 minutes.
  • Increase the heat to bring the soup to a gentle boil. Place the dumpling batter on a damp cutting board and cut into bite-size pieces with a bench scraper or knife. Drop the dumplings into the boiling soup and cook until they all to float to the surface. Continue to boil for 1 minute, then stir in the dill and serve.

TURKEY AND STUFFING DUMPLING SOUP



Turkey and Stuffing Dumpling Soup image

Perfect for leftover Thanksgiving dinner. For leftover stuffing, add an egg to help it keep it's shape, if needed. Adapted from Baked by Rachel blog.

Provided by sheepdoc

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 21

1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup corn
1 tablespoon minced garlic
1 1/2 teaspoons dried thyme
1/2 teaspoon dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/4 teaspoon red pepper flakes
4 cups turkey, bite-sized pieces
5 cups chicken broth
3/4 cup broth
2 eggs
4 cups dry bread cubes
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 tablespoon dried sage
1/2 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Put all soup ingredients in crockpot. Cook on high 4 hours.
  • About an hour before the soup is done, preheat oven to 425.
  • Combine broth and eggs, add bread and let absorb.
  • Add remaining ingredients and toss to combine.
  • Grease cookie sheet or use parchment paper.
  • Make stuffing balls with cookie scoop (or by hand).
  • Bake 20 minutes.
  • Serve soup with stuffing dumplings.
  • Store leftovers separately.

Nutrition Facts : Calories 147.1, Fat 3.3, SaturatedFat 0.9, Cholesterol 46.5, Sodium 1266.6, Carbohydrate 22, Fiber 2.6, Sugar 4.8, Protein 7.9

LEFTOVER TURKEY SOUP WITH STUFFING DUMPLINGS



Leftover Turkey Soup with Stuffing Dumplings image

An easy and flavorful use of leftover Thanksgiving turkey. Enjoy turkey and stuffing together in this slow cooker soup. Store remaining soup in an airtight container for up to several days or freeze in a well-labeled container.

Provided by My 3 boys

Categories     Holidays and Events Recipes     Thanksgiving     Leftovers

Time 4h30m

Yield 6

Number Of Ingredients 24

5 cups turkey broth
4 cups cubed cooked turkey
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 cup chopped button mushrooms
1 cup frozen corn, thawed
3 cloves garlic, minced
1 ½ teaspoons ground thyme
1 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper
½ teaspoon dried basil
¼ teaspoon celery seed
¼ teaspoon crushed red pepper flakes
¾ cup milk
2 large eggs
4 cups leftover stuffing
¼ cup dried cranberries
½ medium onion, chopped
½ stalk celery, chopped
1 ½ teaspoons dried sage
1 ½ teaspoons dried parsley
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing; toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper; toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.
  • Bake in the preheated oven until golden brown, about 20 minutes.
  • Serve soup with stuffing dumplings.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 49.1 g, Cholesterol 135.4 mg, Fat 19.1 g, Fiber 7.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 1836.7 mg, Sugar 11.7 g

TURKEY & 'DUMPLING' SOUP



Turkey & 'Dumpling' Soup image

Use leftover turkey and STOVE TOP Stuffing to create this delicious Turkey & 'Dumpling' Soup. This comforting dish is a perfect way to utilize Thanksgiving leftovers, but Turkey & 'Dumpling' Soup is perfect at any time of year.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 12 servings, about 1 cup each

Number Of Ingredients 11

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup oil
2 eggs
3 Tbsp. KRAFT Zesty Italian Dressing
1 onion, chopped
3 carrots, peeled, chopped
3 stalks celery, chopped
4 cups chopped cooked turkey
3 cans (14 oz. each) fat-free reduced-sodium chicken broth
2 cups water
1 sprig fresh rosemary

Steps:

  • Combine dry stuffing mix, oil and eggs. Refrigerate 20 min.
  • Meanwhile, heat dressing in Dutch oven or small stockpot on medium heat. Add vegetables; cook and stir 4 min. or until crisp-tender. Stir in turkey, broth and water; bring to boil.
  • Roll stuffing mixture into 12 balls. Carefully add to soup with rosemary; cover. Simmer on medium-low heat 15 min. Remove and discard rosemary before serving soup.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

STUFFING DUMPLING SOUP



Stuffing Dumpling Soup image

Smash it up eggs and flour, and leftover stuffing transforms into a tender dumpling dough. A simple bone broth made from your turkey carcass creates a savory base, which you then load up with kale and sweet potatoes for a hearty, healthy post-Thanksgiving meal. If you prefer to roll your dumplings into visually perfect balls, leave out the 1/3 cup turkey stock for a sturdier dough, but if you don't mind a rustic look, that additional moisture ensures a lighter dumpling.

Provided by Sohla El-Waylly

Categories     dinner, soups and stews, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 turkey carcass, picked clean (about 4 pounds)
1 tablespoon apple cider vinegar, plus more to taste
2 tablespoons unsalted butter
2 medium sweet potatoes (about 1 pound), peeled and cut into bite-size cubes
1 medium yellow or white onion (about 10 ounces), chopped
Kosher salt
1 pound kale (any type), stripped from stems and coarsely chopped (about 6 lightly packed cups)
4 garlic cloves, smashed, peeled and chopped
1/2 teaspoon red-pepper flakes, plus more to taste
2 cups cubed leftover turkey
2 1/2 cups leftover stuffing, slightly warmed
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder

Steps:

  • Prepare the stock: Roughly chop the carcass so you don't have any pieces bigger than your hands. (This is just so the pieces fit more compactly in the pot - don't overthink it.) Place in a pressure cooker. Add the vinegar and cover with 2 1/2 quarts water. Bring to full pressure and cook for 1 1/2 hours. Allow the pressure cooker to cool down naturally, pluck out and discard the larger bones, then strain the stock through a fine-mesh sieve, discarding solids. You should have 9 to 10 cups of stock. (You can also prepare the stock on the stovetop in a large pot, simmering for 3 1/2 to 4 hours, and topping off with water as needed.) Leftover stock can be kept in the refrigerator for 3 days or frozen for up to 3 months.
  • Prepare the soup: In a large Dutch oven or heavy pot over medium-high heat, melt the butter until foamy. Add the sweet potatoes, onion and a big pinch of kosher salt. Cover and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes.
  • Add the kale, garlic and red-pepper flakes, and season with a big pinch of kosher salt. Cover the pot and cook until the greens are wilted, about 2 minutes.
  • Add 2 quarts of the prepared turkey stock and season with kosher salt to taste. Increase the heat to bring the soup to a boil, then reduce to an active simmer and cook, partly covered, until the greens and sweet potatoes are tender, about 20 minutes.
  • While the soup simmers, prepare the dumplings: In a medium bowl, combine the stuffing and 1/3 cup of the turkey stock, and mash with a potato masher until the stuffing is broken up. Add the eggs, flour, baking powder and a big pinch of kosher salt, and mix until well combined.
  • Taste the soup and adjust the seasoning to taste with more salt, red-pepper flakes and vinegar, if needed. Stir in the turkey.
  • Using two big spoons, plop the stuffing mixture into the soup like big drop biscuits. Cover the pot, reduce heat to low, and gently simmer until dumplings feel set and firm, 15 to 20 minutes.
  • Divide soup across bowls. (If storing leftovers, scoop the dumplings out of the soup and store separately to prevent them from soaking up all the broth as they sit. Dumplings and soup will keep refrigerated for up to 2 days.)

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From seriouseats.com


TURKEY DUMPLING SOUP - SUNSET GOURMET
Turkey Dumpling Soup. Download Recipe Related Products + • In stock $ 9.99. Chicken Dumpling Soup Mix. Search Recipes. By Category. By Product. By Keyword. Product Categories. Condiments, Sauces & Spreads ...
From sunsetgourmet.ca


TURKEY SOUP WITH SWEET POTATO DUMPLINGS - BUTTER BE READY
2021-11-21 To make dumplings: In a large bowl, whisk together the flour, cornmeal, and baking powder. Pour in the melted butter and buttermilk along with the mashed/puréed sweet potato. Stir the mixture together with a spatula until the dough comes together and is just combined- careful not to overwork.
From butterbeready.com


LEFTOVER TURKEY SOUP WITH POTATO DROP DUMPLINGS
2019-11-27 Instructions. Cook onion in olive oil over medium heat until softened, about 4 minutes. Add remaining soup ingredients and simmer 15 minutes. Meanwhile combine all dumpling ingredients in a medium bowl and mix well with a fork to form a dough. The dough should be fairly soft but not watery.
From spendwithpennies.com


TURKEY SOUP AND DUMPLINGS RECIPE - BOB EVANS FARMS
Instructions. Cook onion in olive oil over medium heat until softened, about 4 minutes. Add remaining soup ingredients and simmer, 15 minutes. Meanwhile, combine all dumpling ingredients in a medium bowl and mix well with a fork to form a dough. The dough should be fairly soft but not watery.
From bobevansgrocery.com


TURKEY & STUFFING DUMPLING SOUP - KATIE'S CUCINA
2020-11-24 In a large soup pot, boil 1 turkey carcass with 12 cups of water, onion, carrots, celery, garlic, fresh parsley, salt and pepper. Bring to a boil then cook on medium heat with lid on for 1 hour. Remove turkey carcass from the soup pot, skim to …
From katiescucina.com


CREAMY TURKEY & DUMPLINGS (WITH THE BEST DUMPLINGS EVER)
2015-12-07 Add sauteed vegetables, chopped turkey meat, and seasonings to the stockpot. Boil for 20-30 minutes until vegetables are softened to the desired state. Adjust seasoning if needed. Whisk cornstarch into half and half until all lumps are gone. Whisk into the soup and boil for 5 minutes until slightly thickened.
From theadventurebite.com


TURKEY DUMPLING SOUP RECIPE
Turkey dumpling soup recipe. Learn how to cook great Turkey dumpling soup . Crecipe.com deliver fine selection of quality Turkey dumpling soup recipes equipped with ratings, reviews and mixing tips. Get one of our Turkey dumpling soup recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Turkey and Artichoke Stuffed Shells with …
From crecipe.com


TURKEY DUMPLING SOUP - FOOD GARDENING NETWORK
In a large pot, melt the butter over medium heat. Add the carrots, celery, shallots, and garlic and cook until softened, about 5 minutes. Whisk in the flour.
From foodgardening.mequoda.com


TURKEY DUMPLING SOUP — PLAINVILLE FARMS
1 tsp dry thyme. Salt and pepper to taste. 1/4 tsp worcestershire sauce. 4 cups Plainville Farms Turkey®, cooked and cubed. 2 1/2 cups frozen mixed vegetables. Instructions. 1. To make the dumplings: Whisk together the flour, baking soda, baking powder, and salt. Cut in the butter until the mixture resembles coarse bread crumbs.
From plainvillefarms.com


SLOW COOKER TURKEY SOUP WITH DUMPLINGS RECIPE - FOOD NEWS
In a large bowl combine broth or milk with 2 eggs. Add stale bread cubes. Toss and allow bread to soak up liquid. Add remaining dumpling ingredients. Toss to combine well. Using a large cookie scoop, scoop and transfer stuffing balls to prepared baking sheet. Bake for 20 minutes or until browned. Serve soup with stuffing dumplings.
From foodnewsnews.com


LEFTOVER TURKEY AND DUMPLING SOUP - TABLE FOR TWO® BY JULIE CHIOU
2021-11-12 In the meantime, make the dumplings by whisking the flour, baking powder, baking soda and salt together in a large bowl. Stir in the stuffing, pour in the buttermilk and stir just until combined. Once the soup is ready, stir in the heavy cream and turkey then scoop 1 to 2-inch balls of the dumpling mixture into the soup.
From tablefortwoblog.com


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