Turkey Soup with Stuffing Dumplings
Turkey Soup with Stuffing Dumplings transforms a holiday carcass into a deeply savory broth layered with tender vegetables and herbaceous notes. Fluffy, crisp-edged dumplings made from leftover dressing add cozy texture, while a touch of cranberry brings gentle sweetness and tang. Serve it for an uplifting post-feast dinner when you want comfort with a bright finish.
- Prep—
- Cook—
- Serves12
- DifficultyMedium
- 1
Position the oven rack about 6 inches from the heat source and preheat the broiler.
- 2
Remove all meat from the cooked turkey carcass and set it aside.
- 3
Arrange the bones in a roasting pan and broil until browned on both sides.
- 4
Transfer the browned bones to a large stock pot and cover with 6 quarts of water.
- 5
Trim, peel, and chop the onions, carrots, and celery; add the peels and ends of the raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup.
- 6
Simmer the bones and vegetable scraps for 1 hour.
- 7
Turn off the heat and let the stock cool for 20 minutes.
- 8
Strain the stock, discarding the bones and vegetable scraps.
- 9
Remove the fat from the stock by refrigerating it overnight and lifting off the hardened fat layer, or by skimming the fat from the top with a ladle.
- 10
Combine the leftover stuffing and egg whites in a large bowl.
- 11
Shape the stuffing mixture into small balls and place them on a microwave-safe plate.
- 12
Microwave the dumplings on High for 1 1/2 to 2 minutes.
- 13
Heat a large skillet over medium heat and coat it with cooking spray.
- 14
Add the dumplings and cook until they are golden brown on all sides.
- 15
Remove from the pan and set aside.
- 16
Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour.
- 17
Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender.
- 18
Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir.
- 19
When the cranberry sauce has dissolved into the soup, add the cooked dumplings and heat through.
- Calories 709.59 kcal High
- Protein 21.91 g Good Source
- Carbs 122.56 g Moderate
- Total Fat 14.69 g Moderate
- Saturated Fat 1.85 g Moderate
- Trans Fat 0.88 g High
- Cholesterol 27.36 mg Moderate
- Sodium 895.94 mg High
- Fiber 17.07 g Good Source
- Sugar 49.71 g High
- Added Sugar 19.88 g High
- Calcium 94.49 mg Low Source
- Iron 5.37 mg Good Source
- Potassium 407.98 mg Low Source
- Vitamin A 13.46 mcg_rae Low Source
- Vitamin C 16.19 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten
- Celery
- Corn 🌽
About This Recipe
Turkey Soup with Stuffing Dumplings is an American dinner recipe made with 16 ingredients. It serves 12 and is rated medium. Key ingredients include Carrot, Celery, Cooked Turkey, and Cooking Spray. Each serving provides about 709.59 kcal, and is a good source of protein.
Recipe Questions
- What is Turkey Soup with Stuffing Dumplings?
- It is an American soup recipe made with 16 ingredients, usually served for dinner or lunch or soup.
- What is Turkey Soup with Stuffing Dumplings made of?
- The main ingredients are Carrot, Celery, Cooked Turkey, Cooking Spray, Corn. The full list of 16 is above.
- What goes well with Turkey Soup with Stuffing Dumplings?
- Explore these American side-dish recipes.
- How many calories are in one serving?
- One serving provides about 709.59 kcal. The full nutrition breakdown is above.
- Is Turkey Soup with Stuffing Dumplings easy to make?
- This recipe is rated medium, with 16 ingredients and 19 steps.
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