Description

A comforting and hearty soup that uses leftover turkey and stuffing, paired with tender dumplings and vegetables in a creamy herbed broth. Perfect after a holiday meal or whenever you crave a warm, satisfying dish.

Ingredients

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For the Soup

2 tablespoons (28 g) unsalted butter
1/2 white onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried parsley
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
6 cups (1420 ml) chicken broth or leftover turkey broth
1 cup (128 g) chopped carrots
3 stalks celery, chopped
2 cups (420 g) yellow potatoes, cut into 1-inch pieces
1 cup (237 ml) heavy cream
2 cups (199 g) shredded turkey

For the Dumplings

1 3/4 cup (219 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups (400 g) leftover stuffing
1 1/2 cup (355 ml) buttermilk

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Instructions

Prepare the Base: Melt the butter in a large soup pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add Aromatics and Spices: Stir in the minced garlic, thyme, sage, parsley, salt, and pepper. Cook for about 2 minutes until the garlic is fragrant.
Add Flour: Sprinkle in the flour and whisk, cooking for about 3 minutes until it thickens slightly and starts to brown lightly.
Add Broth: Gradually pour in the chicken or turkey broth, whisking to combine. Let the mixture thicken for about 5 minutes.
Add Vegetables: Stir in chopped carrots, celery, and potatoes. Reduce heat to low-medium and let the soup simmer for 10 to 15 minutes, until the potatoes become slightly tender.
Prepare the Dumplings: While the soup simmers, whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the leftover stuffing and pour in the buttermilk, mixing just until combined.
Add Cream and Turkey: Stir the heavy cream and shredded turkey into the soup base.
Shape and Add Dumplings: Using a scoop or spoon, drop 1 to 2-inch balls of dumpling mixture into the soup (should make about 15 dumplings).
Cook Dumplings: Cover the pot and cook for 10 to 15 minutes, or until the dumplings are fully cooked through (check by cutting one open to ensure the center is not doughy).
Cool and Serve: Remove from heat and let the soup cool for 15–20 minutes before serving. Garnish with freshly minced parsley if desired.

Notes

This soup can be stored in an airtight container in the fridge for up to five days.
Check dumplings by removing one and cutting it open; if it’s not doughy inside, it’s done.
Garnish with fresh herbs for added flavor.
You can substitute turkey with chicken if preferred.

Nutrition

Serving Size: 1/6 of recipe
Calories: 470
Sugar: 6 g
Sodium: 950 mg
Fat: 21 g
Saturated Fat: 11 g
Unsaturated Fat: 8.5 g
Trans Fat: 0.5 g
Carbohydrates: 46 g
Fiber: 4 g
Protein: 26 g
Cholesterol: 105 mg