Best Turkey And Stuffing Soup Recipes

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TURKEY AND STUFFING DUMPLING SOUP



Turkey and Stuffing Dumpling Soup image

Perfect for leftover Thanksgiving dinner. For leftover stuffing, add an egg to help it keep it's shape, if needed. Adapted from Baked by Rachel blog.

Provided by sheepdoc

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 21

1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup corn
1 tablespoon minced garlic
1 1/2 teaspoons dried thyme
1/2 teaspoon dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/4 teaspoon red pepper flakes
4 cups turkey, bite-sized pieces
5 cups chicken broth
3/4 cup broth
2 eggs
4 cups dry bread cubes
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 tablespoon dried sage
1/2 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Put all soup ingredients in crockpot. Cook on high 4 hours.
  • About an hour before the soup is done, preheat oven to 425.
  • Combine broth and eggs, add bread and let absorb.
  • Add remaining ingredients and toss to combine.
  • Grease cookie sheet or use parchment paper.
  • Make stuffing balls with cookie scoop (or by hand).
  • Bake 20 minutes.
  • Serve soup with stuffing dumplings.
  • Store leftovers separately.

Nutrition Facts : Calories 147.1, Fat 3.3, SaturatedFat 0.9, Cholesterol 46.5, Sodium 1266.6, Carbohydrate 22, Fiber 2.6, Sugar 4.8, Protein 7.9

TURKEY AND STUFFING SOUP



Turkey and Stuffing Soup image

This is one of my very favorite "holiday leftover" recipes. It's really great because you can basically add any leftover vegetables to the soup. Again, from my Rachel Ray collection.

Provided by Hippie2MARS

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 -6 cups prepared stuffing
1 tablespoon oil
2 medium carrots, sliced thin
2 celery ribs, sliced thin
1 onion, diced
1 bay leaf
2 quarts chicken stock
1 1/2 lbs light and dark cooked turkey, diced
1/4 cup flat leaf parsley, chopped
1 cup green peas or 1 cup other leftover mixed vegetables
salt and pepper

Steps:

  • Preheat oven to 350 degrees and transfer stuffing into a small baking dish.
  • Place dish in oven and reheat 12 to 15 minutes, until warmed through.
  • Heat a pot over moderate heat and add extra-virgin olive oil.
  • Add carrots, celery and onion and lightly season vegetables with salt and pepper.
  • Add bay leaf and stock and bring liquid to a boil by raising heat.
  • Add turkey and reduce heat to simmer.
  • Simmer until any raw vegetables are cooked until tender, about 10 minutes.
  • Stir in the parsley, and peas, if using.
  • Remove stuffing from oven.
  • Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl.
  • Ladle soup around stuffing ball.
  • Pull spoonfuls of stuffing away as you eat through your bowl of soup.

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