Turkey Soup with Dressing Dumplings

Turkey Soup with Dressing Dumplings

23
Michelle Manning 0

"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. "

Ingredients

4 h {{adjustedServings}} servings 512 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 61g
  • 20%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 865 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • Leftover mashed potato can be added with the corn and peas but they will make the soup very thick.
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Reviews

23
  1. 25 Ratings

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This was such a fun idea I had to try it. Soup turned out yummy, only change I made was to add leftover gravy instead of cranberry sauce. The stuffing dumplings were really great, my hubby and k...

This was a unique and easy way to use turkey leftovers and the rest of the dinner too! I made a few substitutions: we replaced the cranberry jelly with leftover candied yams (pecans and all!), ...

This is great! Of course, soup is one of those things everyone does different, so I did change some stuff. Mainly, just used more carrot, rutabaga, and peas instead of the green beans and poultr...