Turkey Stuffing Dumpling Soup

Today I’m part of a Thanksgiving hop with several other bloggers to kick off the month of November. So if you’re here for the Charming Home Series, it will be back in full swing next Sunday. But for now, I hope you’ll stay and enjoy this recipe for Turkey Stuffing Dumpling Soup, and then go on to visit the other bloggers listed at the end of this post.

Before I became a vegetarian, I loved eating turkey on Thanksgiving.

Equally as enjoyable was savoring the leftovers for days after.

When I found this recipe for turkey stuffing dumpling soup, I thought it’d be perfect for leftovers.

Even though I’m vegetarian, I still cook meat for my family.  And I can still enjoy dumplings!

I’ll never forget the first time I bit into a dumpling. I was a kid while spending Christmas with my cousin.

Turkey Stuffing Dumpling Soup is pretty easy to make. It starts by sauteing mushrooms and onions.

You make the dumplings by mixing stuffing with a simple bread dough.

The stuffing dumplings stew on top of the soup for about 10 minutes.

I found the recipe in Taste of Home magazine, the Thanksgiving edition.

Of course, you don’t have to wait until after Thanksgiving to savor this soup.

Why not cook some up now? My hubby loves it!

For more Thanksgiving inspiration, visit the other bloggers below.

And next Sunday, I promise to have a gorgeous, charming home tour for you!

Turkey Stuffing Dumpling Soup

1 cup sliced fresh mushrooms
1 medium onion, chopped
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
4 cups chicken broth
1 1/2 cups sliced fresh carrots
1 1/2 cups cut fresh green beans
2 cups cooked turkey, cut into bite-sized pieces
1/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon dried thyme
2 eggs
1/2 cup all purpose flour
2 cups cooked stuffing

In a Dutch oven or large deep pan, saute mushrooms and onions in oil over medium heat until tender. Add garlic and cook one minute longer. Add broth, carrots, green beans, and seasoning. Bring to boil, then reduce heat and simmer uncovered for 10 minutes or until vegetables are tender.

Meanwhile, in large bowl whisk eggs and flour together until smooth. Crumble cooked stuffing into dough and mix well. If dough is dry, add water by 1 teaspoon at a time to moisten until mixture holds shape. Drop stuffing mixture by heaping tablespoons onto simmering soup. Cover and simmer for 10 minutes or until toothpick inserted into dumpling comes out clean (try not to lift cover while dumplings are cooking). Remove from heat and serve. About 5 servings.

Here’s the schedule of other bloggers …

Domestically Speaking
French Country Cottage
Debbie doos
Setting for Four
Sand & Sisal
Redhead Can Decorate
Town and Country Living
Cupcakes and Crinoline
Yesterday on Tuesday
My Uncommon Slice of Suburbia