Leftover Turkey and Stuffing Dumpling Soup Recipe

Transform those holiday leftovers into the coziest bowl of comfort food with this Leftover Turkey and Stuffing Dumpling Soup. Imagine all the best flavors from your festive feast—tender turkey, herby stuffing, creamy broth, and pillowy dumplings—coming together in a single, satisfying pot. Even better? This recipe comes together with minimal fuss, making it an absolute lifesaver for busy weeknights or when you just want a warming, homemade meal with hardly any extra prep.

Why You’ll Love This Recipe

• Ultimate Comfort Food: This soup feels like a warm hug—rich, creamy, and full of nostalgic flavors you crave when the weather cools down.
• Quick and Easy: With straightforward steps and simple ingredients, this hearty meal is on the table in just over an hour (and most of that is hands-off simmering).
• Zero Waste, Maximum Flavor: It’s designed to use up leftover turkey and stuffing, reducing food waste and making the most of those delicious extras.
• Family-Friendly: The pillowy dumplings and savory broth are always a hit—even for picky eaters.

this Recipe

Ingredients You’ll Need

Take a moment to gather your ingredients. Here’s what each one brings to this magical soup:

• Butter: Adds richness and depth—don’t skimp here if you want that classic flavor base.
• White onion: Provides a gentle sweetness and aromatic base.
• Garlic: Essential for umami and that irresistible fragrant kick.
• Dried thyme, sage, parsley: These herbs echo the flavors of classic stuffing—absolutely non-negotiable!
• Kosher salt & black pepper: Seasoning is key. Don’t be shy—taste as you go.
• All-purpose flour (for soup): Thickens the broth to a silky, comforting consistency.
• Chicken or turkey broth: The backbone of your soup; homemade or high-quality store-bought work great.
• Carrots, celery, yellow potatoes: Classic soup veggies for sweetness, texture, and body.
• Heavy cream: For a luscious, creamy finish—trust me, it’s worth it.
• Shredded turkey: Leftovers shine here, adding flavor and making every bite hearty.

For the dumplings:

• All-purpose flour: The base, giving structure to our dumplings.
• Baking powder & baking soda: Ensures those dumplings puff up light and fluffy.
• Kosher salt: Brings out all the wonderful stuffing flavors.
• Leftover stuffing: Adds texture and makes these dumplings outrageously delicious. If your stuffing is quite dry, a splash more buttermilk works wonders.
• Buttermilk: Tenderizes and adds a subtle tang—essential for light dumplings.

Tip: Fresh parsley for garnish brightens the whole dish but is totally optional.

Variations

Get creative! Don’t be afraid to experiment:

• Rotisserie Chicken: No turkey? Rotisserie chicken makes a fantastic swap.
• Extra Veggies: Toss in frozen peas, corn, or green beans for more color and nutrition.
• Dairy-Free: Skip the cream and use a plant-based milk, or simply leave it out for a lighter soup.
• Sausage Twist: Add crumbled cooked sausage for an extra-savory variation—leftover breakfast sausage works especially well.
• Gluten-Free: Sub your favorite 1:1 gluten-free flour blend both in the soup and for the dumplings. Use gluten-free stuffing if you have it.

How to Make Leftover Turkey and Stuffing Dumpling Soup

Step 1: Build the Base

Start by melting butter in a large soup pot over medium heat. Add the diced onion and sauté until just translucent—this lays the foundation for amazing flavor.

Step 2: Flavor Explosion

Mix in the garlic and dried herbs (thyme, sage, parsley), then season with salt and pepper. Let everything cook until the garlic is fragrant; your kitchen will smell like Thanksgiving all over again!

Step 3: Create the Roux

Sprinkle in the flour and whisk for a few minutes until it turns a very pale golden color—don’t rush this step; it thickens and flavors your broth.

Step 4: Simmer the Veggies

Slowly pour in your broth, whisking constantly to avoid lumps. Add chopped carrots, celery, and potatoes. Reduce heat and simmer until potatoes are just tender, about 10-15 minutes.

Step 5: Make the Dumplings

While the soup simmers, whisk flour, baking powder, baking soda, and salt in a bowl. Add leftover stuffing and buttermilk, stirring just until combined—don’t overmix, or your dumplings may end up tough.

Step 6: Bring It All Together

Stir heavy cream and shredded turkey into the gently simmering soup. Using a spoon or small ice-cream scoop, drop 1–2 inch balls of the dumpling mixture right on top of the bubbling soup (you’ll get about 15 beautiful dumplings).

Step 7: Steam the Dumplings

Cover and let it all cook for 10–15 minutes, until the dumplings are puffy and cooked through. To test, cut one open—if it’s doughy in the center, give it another couple of minutes.

Step 8: Rest and Serve

Let the soup cool for about 15–20 minutes, which allows the flavors to meld and the texture to set. Sprinkle with fresh parsley and serve.

Pro Tips for Making the Recipe

• Don’t Overmix Dumplings: Stir dumpling dough just until everything comes together. Overmixing leads to dense dumplings instead of fluffy ones.
• Check Dumpling Doneness: Don’t be shy—break one open to check for doneness.
• Taste As You Go: Especially with salt and pepper. Stuffing can vary in saltiness.
• Rest Before Serving: The soup thickens even more and flavors do their magic as it sits.

How to Serve

Serve this soup piping hot in big bowls, with an extra sprinkle of parsley or a grind of black pepper. Pair with a crisp green salad or fresh bread for dipping if you’d like. Honestly, the soup is so hearty that it really is a meal in itself, but a slice of buttery bread to mop up every last drop never hurts.

Note: This makes a fantastic, cozy lunch the next day—the flavors keep getting better!

Make Ahead and Storage

Storing Leftovers

Keep leftover soup in an airtight container in the refrigerator for up to five days. Those dumplings will soak up some liquid, so expect it to thicken a bit—just stir in a splash of broth or cream when reheating if you want it looser.

Freezing

Freeze cooled soup in a freezer-safe, airtight container for up to 3 months. It’s best to freeze before adding the dumplings if you know you’ll be freezing a batch. If frozen with dumplings, expect them to become a bit softer but still tasty.

Reheating

Gently rewarm on the stovetop over low heat, stirring often, or microwave with a loose cover in 1-2 minute bursts until hot. Add a dash of broth or water if it’s too thick.

FAQs

Can I make the soup in advance?
Absolutely. The flavors deepen overnight, and it reheats beautifully. If making ahead, consider adding the dumplings fresh when you reheat, as they’re at their fluffiest right after cooking.

What if my leftover stuffing is really dry?
No worries. Add an extra splash of buttermilk to the dumpling dough until it holds together loosely—damp (not wet!) is good.

Can I add noodles or rice instead of dumplings?
Definitely! Swap in cooked egg noodles or rice for the dumplings. Just add them at the end to warm through.

I don’t have heavy cream—can I substitute?
Yes, you can use half-and-half, whole milk, or a non-dairy cream for a lighter result. The richness will vary, but it will still be delicious.

Final Thoughts

Here’s your reason to look forward to leftovers—Leftover Turkey and Stuffing Dumpling Soup is everything cozy, hearty, and satisfying. It’s a celebration of comfort food made effortlessly with pantry staples and yesterday’s feast. Gather those leftovers, stir up a pot, and treat yourself to the joy of homemade soup that tastes like home. Give it a try—your taste buds (and future self on a busy evening) will thank you!

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