Turkey Soup With Dressing Dumplings Recipes

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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.

TURKEY SOUP WITH DRESSING DUMPLINGS



Turkey Soup with Dressing Dumplings image

I developed this soup when trying to figure out to do with Thanksgiving dinner leftovers. It is delicious and will turn turkey dinner leftovers into an exciting new dish. You can use any leftover vegetables or omit the cranberry sauce. My family loves it with the cranberry sauce.

Provided by Michelle Manning

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

Time 4h

Yield 12

Number Of Ingredients 16

1 roast turkey carcass
6 quarts water
4 medium onions
6 medium carrots
5 stalks celery
6 cups leftover stuffing
6 egg whites
cooking spray
1 cup peas
1 cup corn kernels
1 cup cubed turnips
1 cup fresh green beans, trimmed
1 (16 ounce) can jellied cranberry sauce
1 (16 ounce) can whole berry cranberry sauce
1 tablespoon poultry seasoning, such as Bell's
salt and pepper to taste

Steps:

  • Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
  • Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
  • Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
  • Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 61 g, Cholesterol 42.8 mg, Fat 24.5 g, Fiber 5.1 g, Protein 15.5 g, SaturatedFat 5.5 g, Sodium 864.6 mg, Sugar 31.6 g

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

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.

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.)

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

TURKEY AND DRESSING SOUP (USE UP THOSE LEFTOVERS SOUP)



Turkey and Dressing Soup (Use up Those Leftovers Soup) image

This is more of a concept than an actual measured out recipe. It is how I like to use up Thanksgiving dinner leftovers. I can only have so many turkey sandwiches before I hurl.

Provided by Pot Scrubber

Categories     Stocks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

6 cups turkey broth or 6 cups chicken broth
1 1/2 cups cooked turkey (approximately)
1 cup prepared stuffing (approximately)
carrot (cooked plain)
peas (cooked plain)

Steps:

  • Directions? Are you kidding? Make it up as you go along but here is an example.
  • After carving your turkey save any tasty drippings for later to add to your turkey or chicken stock.
  • Force feed your family left over turkey for a couple of days and then round up the remains of that poor bird.
  • Heat 4-6 cups or so of homemade turkey stock in a saucepan until simmering, or use purchased chicken stock.
  • Toss the turkey into the pot along with some stuffing. Cornbread stuffing is particularly nice but I have used both cornbread and bread stuffing. If you have made a fancy smancy raisin/oyster/cranberry/walnut/apple stuffing this recipe is not for you this year. Keep it simple.
  • If you have any left over steamed peas throw a handful into the pot. If you have any steamed left over carrots throw some of them in, too. Keep in mind I'm not talking about left over pea SALAD or carrots cooked in brown sugar and nutmeg! Keep it simple.
  • You may or may not need to add any additional seasonings, depending on how well seasoned your stuffing was.
  • If you don't have any left over veggies that is fine. It is still good with just turkey and stuffing.
  • Add seasonings if you need to.
  • Your end result will only be as good as your turkey dinner was to begin with and your own imagination. Good luck!

TURKEY SOUP WITH GRANMAW HARTLE'S DUMPLINGS



Turkey Soup with Granmaw Hartle's Dumplings image

If you're wondering what to do with your Thanksgiving leftovers, try this satisfying soup. It's great with dried pasta, but I think it's even more compelling with my Granmaw Hartle's soft, fluffy potato dumplings.

Provided by Michael Anthony

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 27

12 cups chicken or turkey broth
3 tablespoons olive oil
Turkey neck, gizzard, and heart
2 turkey wings
1 onion, minced
1-inch piece of ginger, peeled and minced
1 carrot, minced
1 rib celery, minced
3 cloves garlic, smashed
2 tablespoons sherry vinegar
2 tablespoons soy sauce, divided
1 cup sweet potato, diced
1 cup butternut squash, diced
1 cup radish, diced
1 sprig rosemary
1 sprig thyme
1 cup cauliflower, diced
1 cup cooked leftover turkey, cubed
Parsley, for garnish
3/4 pound Yukon gold potatoes, baked, see step 3 for baking instructions
olive oil
salt
black pepper
1 large egg
1/2 teaspoon baking powder
1/2 cup flour, divided, plus more for rolling
2 tablespoons Gruyère, finely grated

Steps:

  • For the soup: Bring the broth to a simmer in a large stockpot. Heat the olive oil over medium-high heat in a medium stockpot. Add the turkey neck, gizzard, heart, and wings and brown. Add the onion, ginger, carrots, celery, and garlic and cook until aromatic, 1 minute. Add sherry vinegar and cook until almost dry.
  • Ladle the broth over the vegetable/turkey mixture and lower heat to allow the stock to simmer for 30 minutes.
  • For the dumplings: Preheat oven to 375 degrees F. Lightly coat the potatoes with oil, sprinkle with salt and pepper, then wrap in aluminum foil. Bake until tender, about 90 minutes. Peel the baked potatoes, then pass through a ricer into a bowl. Beat the egg, make a well in the potatoes, and gradually incorporate. Add the baking powder and half of the flour and continue to gently mix until the flour is absorbed and the dough comes together. Cover bowl with a kitchen towel and let rest for 10 minutes.
  • While the dumpling dough is resting, strain the stock into a separate stockpot and bring back to a simmer. Add half of the soy sauce, a couple pinches of salt, sweet potatoes, butternut squash, radish, rosemary, and thyme; simmer 10-12 minutes.
  • While the soup is simmering, fold in the remaining flour and Gruyère to the dumpling dough; rest the dough again for one minute. Add the cauliflower, leftover turkey, remaining soy sauce, and a pinch of salt to the simmering soup.
  • Turn the dough onto a floured work surface and roll out to a rectangle about ¼-inch thick; cut into rough squares. Place dumplings into the simmering broth to cook for 3 minutes (when they're fully cooked, they'll rise to the surface). Adjust seasoning for salt, garnish with parsley, and serve.

STUFFING DUMPLING SOUP



Stuffing Dumpling Soup image

I've always loved turkey, dumplings and stuffing, so I combined them and added a punch of Creole flavor. My family loves it, even my little ones. It's got some kick, but a dollop of sour cream can mellow that out. -Relina Shirley, Reno, Nevada

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 12

1 cup sliced fresh mushrooms
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh carrots
2 teaspoons Creole seasoning
2 large eggs
1/2 cup all-purpose flour
2 cups cooked stuffing
2 cups cubed cooked turkey
1-1/2 cups cut fresh green beans

Steps:

  • In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, carrots and Creole seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until carrots are tender., Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 teaspoon at a time, until mixture holds its shape., Add the turkey and green beans to soup; return to a boil. Drop stuffing mixture by heaping tablespoonfuls onto simmering soup. Cover and simmer for 8-10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 390 calories, Fat 15g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 1252mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 6g fiber), Protein 27g protein. Diabetic Exchanges

TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS RECIPE - (4.6/5)



Turkey Vegetable Soup with Stuffing Dumplings Recipe - (4.6/5) image

Provided by á-10360

Number Of Ingredients 20

Carcass of 1 (12- to 14-pound) roasted turkey, picked clean
1 large onion, quartered
1 large onion, chopped
2 carrots, peeled and coarsely chopped
2 carrots, peeled and sliced
2 stalks celery, coarsley chopped
2 stalks celery, sliced
4 cloves garlic, smashed
2 cloves garlic, sliced
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. NOTE: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.

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From more.ctv.ca


EASY LEFTOVER TURKEY DUMPLING SOUP | BUTTERBALL®
For soup, heat 2 tablespoons butter over medium heat in large Dutch oven. Add onion, carrots and celery; cook, stirring frequently, 5 to 6 minutes or until tender. Stir in remaining 4 tablespoons butter until melted. Stir in flour until combined; cook, stirring constantly, 2 minutes. Gradually stir in broth, salt and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 30 ...
From butterball.com


TURKEY SOUP WITH STUFFING DUMPLINGS RECIPE | NATIONAL TURKEY …
Add turkey carcass/scraps and cold water to cover. Simmer, uncovered, 1-1/2 hours. Strain soup and season to taste. Add squash/pumpkin. Simmer until tender. Reserve warm. In a bowl, combine stuffing, eggs, sage, garlic and 1/3 cup melted butter. Scoop heaping tablespoons of stuffing mixture into soup and cook 10 minutes over low heat.
From eatturkey.org


TURKEY SOUP WITH LEFTOVER STUFFING DUMPLINGS RECIPE
directions. To make the soup: Melt butter in a heavy-bottom stock pot and cook the diced vegetables over medium heat for five minutes. Add leftover turkey and bones and enough water to cover. Simmer, uncovered, for 1 1/2 hours. Strain soup, discarding turkey scraps and vegetables. Season with salt and pepper.
From cdkitchen.com


SLOW COOKER TURKEY AND STUFFING DUMPLING SOUP | BAKED BY RACHEL
2013-11-25 Slow Cooker Turkey and Stuffing Dumpling Soup. An easy and flavorful use of leftover Thanksgiving turkey. Enjoy turkey and stuffing together in this slow cooker soup. Prep Time 15 mins. Cook Time 4 hrs. Total Time 4 hrs 15 mins. Course: Soup. Cuisine: American. Keyword: Dinner, Slow cooker. Servings: 6 plus. Ingredients. Soup: 1 C yellow onion …
From bakedbyrachel.com


TURKEY SOUP WITH DRESSING DUMPLINGS - TURKEY SOUP RECIPES
Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan ...
From worldrecipes.org


LEFTOVER TURKEY AND DUMPLING SOUP - TABLE FOR TWO® BY JULIE CHIOU
2021-11-12 Melt the butter in a large soup pot over medium heat then add the onion and let it cook until it comes translucent. Add the garlic, thyme, sage, parsley, salt and pepper and stir and cook until the garlic is fragrant, about 2 minutes. Add the flour and whisk until it starts to thicken and brown, about 3 minutes.
From tablefortwoblog.com


LEFTOVER TURKEY SOUP & STUFFING DUMPLINGS - MINDEE'S COOKING …
2018-11-15 Add the potatoes and simmer until cooked through. Add the turkey. Add the queso blanco Velveeta. Once the velveeta is melted and thoroughly mixed through the soup bring it to a low boil. Roll each stuffing dumpling glob into a ball and carefully drop it in the soup. Boil for 5 minutes to cook the dumplings.
From mindeescookingobsession.com


TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS RECIPE
Apr 17, 2017 - Get Turkey Vegetable Soup with Stuffing Dumplings Recipe from Food Network. Apr 17, 2017 - Get Turkey Vegetable Soup with Stuffing Dumplings Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select.
From foodnewsnews.com


TURKEY BONE AND STUFFING DUMPLING SOUP - RECIPES - SAVE THE FOOD
Directions. Make broth: In a large stockpot, add the turkey carcass, raw vegetable scraps and side dish scraps. Cover with water. Bring to a boil, then partially cover and simmer on low for at least 12 hours (and up to 24). Strain: Carefully strain soup through a large fine-mesh strainer or chinois into a large, clean soup pot. Bring to a simmer.
From savethefood.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 WITH DRESSING DUMPLINGS | RECIPE | TURKEY SOUP, …
Jun 20, 2012 - This amazing turkey soup makes excellent use of the leftovers from your Thanksgiving feast, from the turkey carcass to the leftover stuffing.
From pinterest.com


LEFTOVER TURKEY DUMPLING SOUP - COOKAHOLIC WIFE
2021-11-28 Saute carrots, celery and onions for 5 minutes. Add seasonings to taste. In a large bowl, combine stuffing, flour and egg and mix together. Form into dumplings the size of golf balls. Add in stock and bring to a simmer, then add in turkey and dumplings and simmer for 5 minutes or until heated through.
From cookaholicwife.com


TURKEY DUMPLING SOUP | METRO
In a large bowl, combine turkey, cornstarch, dried herbs, garlic powder, salt and pepper. Heat oil in a large stockpot over high heat. Add turkey and cook until browned while breaking up meat into bite sized pieces. Stir in frozen soup mix, and bay leaves and cook for 2 minutes. Sprinkle all over with flour, stirring to combine.
From metro.ca


TURKEY SOUP WITH DRESSING DUMPLINGS - THERESCIPES.INFO
Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside. Step 4 Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour.
From therecipes.info


TURKEY DUMPLINGS RECIPE
Get one of our Turkey dumplings recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Jerk Chicken and Dumplings Crecipe.com This jerk chicken and dumplings recipe teaches you how to make a tasteful dish to offer a wonderful ... 45 min Min; 3 Yield; Bookmark. 80% Roast Turkey Crecipe.com How to make a tasty turkey dish? This …
From crecipe.com


TURKEY SOUP WITH STUFFING DUMPLINGS | OREGONIAN RECIPES
2009-11-24 Instructions. Hack turkey carcass into large pieces with a meat cleaver or a large, heavy knife. Put the carcass pieces, carrot, onion, celery, leek, peppercorns and 1 tablespoon salt in a stockpot and add water. Bring to a boil over medium-high heat, then lower the heat and simmer for 2 to 4 hours, skimming off any foam that rises to the surface.
From recipes.oregonlive.com


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