Turkey Vegetable Soup with Stuffing Dumplings

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This soup is really good. I did not make the dumplings because our stuffing include oysters. I did cube fresh sweet potatoes and added when the turkey was added. I let it cook for a few minutes to get the sweet potatoes soft but not mushy. So good that I'm going to buy another turkey just to make the soup. If you have left over turkey stock that is used for gravy, add that also - I did.

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I made this tonight with my Thanksgiving leftovers. I cut the recipe in 1/3 b/c if was just for me and my husband. It turned out great and took only about 30 minutes (I used chicken stock instead of making my own turkey stock.

The best, and most surprising, thing about it was how wonderful the dumplings were. I was skeptical and thought they'd likely just taste like stuffing. But they didn't! They were wonderfully light and delicious dumplings, not to mention super easy to make.

I thoroughly recommend this to anyone with a fridge full of turkey and stuffing!!!

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I love soup so deciding what to do with Thanksgiving leftovers was a no brainer. This recipe was great and I had everything that I needed to make this in the house. Definitely a keeper!

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I made the stock Thanksgiving night at put in the refrigerator. I made the soup on Saturday for lunch, the whole family loved it

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We left out the corn and left veggies and turkey meat extra chunky...hearty soup!

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This soup was great! The stuffing dumplings were surprisingly AWESOME! By the time I thought of using my leftovers for something other than sandwiches, the carcass was LONG GONE. SO, I just started with 10-12 cups of chicken broth and went from there. Still AWESOME!

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My husband and I loved this soup! The stuffing dumplings made it great. Who would've thought? My mother's recipe for giblet stuffing didn't come out as wonderful as usual, so I had a lot left over. I did add some chopped Italian parsley and chives to the stuffing as I was preparing the mixture, and even though I used chicken broth plain, it was still a winner. I used a drained can of corn and we were so pleased. Thanks for innovative chefs!

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Living in WI we live on soup all winter long. I make a pot of soup every week and I have never thought of making dumpling from the leftover dressing. They were so good. My husband loved them. I did change the recipe up a bit. I cooked the carcas with fresh bay leaves, sage and some thyme, carrots, celery, garlic and onion as well as peppercorns. Strained the stock, picked out all the meat, sauteed the onion, carrot and celery. I made creamed corn for Thanksgiving so I didn't put corn in my soup, nor do we like corn in our soup (but my cream corned was soooo good for dinner I had none left after Thanksgiving. Then I added my strained stock back to the pot and brought it back to a boil til my veggies were cooked, made the dumplings and dropped them in the pot to cook. My husband liked them so much he suggested that I make them with my chicken soup as well. We couldn't believe that the dressing made such good dumplings. This recipe is most definately a keeper. Thanks for the great idea.

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I made this soup and it really was wonderful. I had my doubts when I read the recipe but tasting was believing. The dumplings were very good. They were moist and flavorful. I did add a packet of goya sazon tropical to the soup. It has annatto and coriander. It fixes the soap water color that many turkey soups have. That was the only change I made and it was only a eye appeal issue.
The soup flavor was very good as well as the choice of vegetables that were added. To my surprise my family ,which includes some very pickey eaters, ate all the dumplings. We had enough soup left for the children to have a bowl for a after school snack. I would highly recommend this recipe.

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I made this soup with my Thanksgiving leftovers and it was a HIT! My family loved this recipe so much that they will not wait until next Thanksgiving for more.