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Turkey Soup with Dressing Dumplings

Turkey Soup with Dressing Dumplings

  • Prep

    2 h
  • Cook

    2 h
  • Ready In

    4 h
Michelle Manning

Michelle Manning

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JennieK
27

JennieK

12/2/2010

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 kids loved them too. Thanks for the recipe.

Steff
22

Steff

12/22/2010

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!), and rolled the dumplings in cornmeal after the egg for a bit of a crunch (it also helped them stick better). When serving, we put the dumpling at the bottom of the bowl and poured the soup on top. I love the versatility of this dish!

Skittle68
20

Skittle68

12/7/2010

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 poultry seasoning. I added some leftover gravy to the broth and it was so flavorful I didn't even need to use bouillon, just some salt. Lastly, the stuffing balls are time consuming, but worth it. I thought they might be weird, but not at all. If you take a teaspoon and squish the stuffing into it against the side of the bowl, it's easier and quicker to make them nice and smooth so they are easier to brown, and stay together better. Oh, and I didn't find that the can of cranberry added much to it, either way. Would probly skip that next time.

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