Turkey & Stuffing Dumpling Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

1 turkey carcass (about a 7lb breast)

12 cups water

1 onion (peeled and sliced)

1 cup carrots (chopped)

2 stalks celery (diced)

3 cloves garlic

1 bunch fresh parsley

1 tablespoon salt

¼ tsp black pepper

2 cups leftover cooked turkey (chopped)

1/3 cup flour

2 eggs

1 tablespoon chives (minced + extra for garnish)

2 cups leftover stuffing

Directions

To Make the Turkey Stock

Boil turkey carcass with vegetables for one hour.

In a large soup pot, boil 1 (7lb) turkey carcass with 12 cups of water, onion, carrots, celery, garlic, fresh parsley, salt and pepper. Bring to a boil then cook on medium heat for 1 hour.

Remove carcass from pot.

Remove turkey carcass from the soup pot, skim to make sure no bones are left behind. Remove the bunch of parsley from the pot as well and discard.

Bring the broth and vegetables up to a boil.

To Make the Stuffing Dumplings

Combine the ingredients for dumplings.

Combine flour, stuffing, two eggs beaten, and chives. Mix well until all the ingredients are blended well together. The dumplings will be sticky.

Scoop the dumplings and place half in the soup pot.

Reduce the heat to medium. Make small golf ball like size dumplings and begin to carefully drop the dumplings into the soup pot. Repeat until you've used half the batter.

Stir and place remaining dumplings.

Carefully stir the soup. Once the first batch of dumplings are done proceed to finish dropping in the remainder of the stuffing dumpling mixture. Cook for 10 minutes.

Add turkey and simmer.

Add the 2 cups of cooked leftover turkey. Reduce heat to low and simmer for 5 additional minutes.

Ladle and garnish.

Ladle soup into bowls. Top with additional chives if desired.

Nutrition

• Serving Size: 1 c
• Calories: 84 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 59 mg
• Sodium: 946 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 8 g