An easy and flavorful use of leftover Thanksgiving turkey. Enjoy turkey and stuffing together in this slow cooker soup. Store remaining soup in an airtight container for up to several days or freeze in a well-labeled container.
Provided by My 3 boys
Categories Holidays and Events Recipes Thanksgiving Leftovers
Time 4h30m
Yield 6
Number Of Ingredients 24
Steps:
- Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing; toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper; toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
- Serve soup with stuffing dumplings.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 49.1 g, Cholesterol 135.4 mg, Fat 19.1 g, Fiber 7.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 1836.7 mg, Sugar 11.7 g
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