Turkey Vegetable Soup with Stuffing Dumplings

Recipe courtesy Wes Martin

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
6 Servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 1 hr 45 min

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Ingredients

Carcass from one 12-14 pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels

Directions

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.

Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.

Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.

Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.

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Comments & Reviews

recipe Turkey Vegetable Soup with Stuffing Dumplings
Catherine Sierra Vista, AZ 02-21-2010
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This is a keeper
Rated: 5 stars out of 5

This recipe is great - I made a few extra additions - I always do - but the base recipe is wonderful.
recipe Turkey Vegetable Soup with Stuffing Dumplings
Annie Milpitas, CA 01-09-2010
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Wonderful Surprise
Rated: 5 stars out of 5

Since I was a child and teen in Chicago, this soup approach was used (except the pot was left on simmer for 24 hours)...using... carcass , etc. The leftover dressing was eaten only while eating leftover turkey and potatoes. I have not made this soup yet because we have not made a post-holidays turkey dinner. What we have done is roasted chickens stuffed with dressing. We made multiple chickens so we woulf have lefy overs. The next day, we did exactly as recipe requires. THE DUMPLINGS WERE GREAT! We now have a new use for leftover dressing, Thanks for the wonderful surprise.Read more
recipe Turkey Vegetable Soup with Stuffing Dumplings
Sherry Farmington, MN 12-06-2009
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Not My bowl of soup!
Rated: 3 stars out of 5

I used my bread stuffing for the dumplings and I did't care for them at all. I should have made a smaller pot of this soup as... I used what little stuffing I had left. Read more
recipe Turkey Vegetable Soup with Stuffing Dumplings
Enro Dawsonvilee, GA 12-01-2009
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Good use of leftover turkey and dressing
Rated: 4 stars out of 5

This was a perfect recipe for me as I had already made my stock using Emeril's "Turkey Bone Stock" and it was sitting in the... refrigerator. My particular dressing held together well according to the directions provided when making the dumplings and the soup was rich and flavorful. We had some leftover "drop biscuits" made in muffin tins and used those to "sop up" the broth in the soup. I used a little less stock than stated; probably about 8 cups and it turned out fine.Read more
recipe Turkey Vegetable Soup with Stuffing Dumplings
Jodie Atlanta, GA 12-01-2009
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Loved it!
Rated: 5 stars out of 5

Here's the scoop. I'm sick today and was desperate for soup, but of course didn't feel like spending much time on making... anything. This hit the spot!! But as you can imagine I wasn't quite feeling up to all the prep, so here's what I did. Sauted up the onions, garlic and added some poblano's to give it a little kick. I had some shredded zuchini I had left-over and then realized I was out of vegetables! So I opened a bag of frozen mixed vegetable and stock, whipped up the dumplings and in 20minutes I had some serious Soup! Wes - you're a genious!Read more
recipe Turkey Vegetable Soup with Stuffing Dumplings
Denise Kenai, AK 12-01-2009
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All four of my kiddos ate this soup!
Rated: 5 stars out of 5

Fantastic! I already used our Thanksgiving carcass for turkey noodle soup with homemade noodles but yesterday I roasted a... chicken in the rotisserie for supper and I used the carcass for this soup recipe. In using a smaller chicken and adding more water to serve extra folks I did have to add some jarred chicken broth to provide enough flavor and I also didn?t have fresh thyme so I used dried. No leftover corn, so I left it out. I went into my pantry to see what I could use and found rice with three handfuls left in the bag. In went the rice and all the other ingredients listed in the recipe. My sister thoroughly enjoyed the stuffing dumplings as did all of us. This is a keeper. My kiddos call it ?Chicken, Rice, and Stuffing balls soup?. This is a soup that let?s me stretch my budget. Thanks for a great recipe and one that can be tweaked! Read more