READY IN 4 hr

Turkey Soup with Dressing Dumplings

Read Reviews (21)

"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. " — Michelle Manning

Directions

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.
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.
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.
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.

Kitchen-Friendly View

PREP 2 hrs
COOK 2 hrs
READY IN 4 hrs

Footnotes

Cook's Note:
Leftover mashed potato can be added with the corn and peas but they will make the soup very thick.

Reviews More Reviews

Most Helpful Positive Review

Dec 02, 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.

—JennieK

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Most Helpful Critical Review

Nov 30, 2010

Alot of work. My family was not overly impressed. I think I would cut back on the poultry seasoning. The Suffing balls were tasty but got a little mushy when put into the soup. I am just not sure we would do again.

—Christina

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23 Ratings

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Dec 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!

—Steff

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Dec 07, 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.

—Skittle68

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Dec 01, 2010

Wonderful! Couple of things I did different -No cranberry - I have one cranberry hater and one turnip hater so I omitted those :) -and I used whole egg with the stuffing mix (misread the recipe there) and then instead of using the skillet - I baked the stuffing dumplings with a bit of spray. Thanks for a VERY original idea - everyone raved :)

—sheila

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Dec 09, 2010

I have to tell you that this is a fail proof recipe. Delicious. My neighbors came back for thirds. We froze half of it. It's that good! It's in the arsenal!

—nickolemyers

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Jan 03, 2011

Delicious, and such a great use for leftovers! I put in some leftover corn casserole and the gravy. The dumplings are awesome!

—SCHEALEY

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Jan 07, 2010

I have not tried this yet, but the stuffing dumplings is genius!

—ooolongT

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Nutrition

Calories
512 kcal
26%

Carbohydrates
61 g
20%

Cholesterol
43 mg
14%

Fat
24.5 g
38%

Fiber
5.1 g
20%

Protein
15.5 g
31%

Sodium
865 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Turkey Soup with Dressing Dumplings

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 512
Calories from Fat: 220

% Daily Value *
Total Fat 24.5g 38 %
Saturated Fat 5.5g 27 %
Cholesterol 43mg 14 %
Sodium 865mg 35 %
** Potassium 455mg 13 %
Total Carbohydrates 61g 20 %
Dietary Fiber 5.1g 20 %
Protein 15.5g 31 %
Sugars 31.6g
Vitamin A 119 %
Vitamin C 19 %
Calcium 11 %
Iron 26 %
** Thiamin 9 %
** Niacin 34 %
** Vitamin B6 12 %
** Magnesium 11 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.