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
Ingredients
- 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
- 1/4 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
Instructions
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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.
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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.
Jennifer that looks amazing! We’re finally having a chilly weekend out here in So. Cal…. perfect fall recipe! Pinned.
OH MY Goodness, my mouth is watering right now. This looks amazing!
Wow this looks and sounds delicious, Jennifer. I love soups but I have never tried one like this before. Adding to my recipe box.
Now, why the heck didn’t I ever think to do this? There’s always left over stuffing…or dressing as my Mom calls it. I am going to try it Jennifer. Thanks for sharing!
MMM how comforting and yummy this would be on a chilly day. Pinned!
Great idea- and I would be using faux turkey in our soup as well. 😉 Pinning.
Thank you for sharing this delicious recipe! It looks so filling and flavourful – pinning!!
I have this soup on the stove right now, the dumplings are just finishing. But instead of using fresh veggies, I am using almost all Thanksgiving leftovers (the stuffing, glazed carrots, green bean casserole, ham & turkey)! What an easy way to use up most of these leftovers that would otherwise probably go bad. The broth tastes amazing and the soup smells soooo good! Thanks for sharing this recipe!
Hi Sarah! That’s a great idea to use all of your Thanksgiving leftovers in this soup! That way nothing goes to waste!
So was anyone had it, and was it difficult to make the dumplings.
Add the turkey when adding the seasonings?
I got a bad cold and had to cancel Christmas dinner, but had already made my delicious stuffing. Stuffing mix with apple, mushroom, onion, celery, fennel, sausage…it’s so yummy. Unfortunately, here I am, alone, with a pan full of stuffing, and there’s jst no way I can eat it all. I’m going to try the dumpling idea, mixing in a bit if egg to hold them together, along with my rich stock and a few fresh veggies. Sounds good to me.
Merry Christmas
Jeri