Turkey Soup With Stuffing Dumplings Recipe

Publish date: 2024-08-15
Democracy Dies in DarknesscourseSoupNo ratings yetStart CookingComment on this storyAdd to your saved recipes

The original recipe calls for just 1 cup of leftover stuffing to serve 6 but I double the amount to yield 12 walnut-size dumplings. This is just enough for supper for my family of four.

The uncooked dumplings need to be refrigerated for up to 24 hours.

Adapted from Tom Valenti's "Soups, Stews, and One-Pot Meals," with Andrew Friedman (Scribner, 2003).

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 4-6

Directions

  • Step 1

    Break the egg into a medium mixing bowl. Season with the salt and the pepper to taste. Add the herbs and mix well with a fork. Add the stuffing and stir gently but thoroughly to incorporate. Scoop up a tablespoon of the stuffing batter and roll it in your hands to form a walnut-size dumpling. Place the dumpling on plate or baking sheet. Repeat to use all the batter; you should end up with 12 dumplings. Cover the plate loosely with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.

  • Step 2

    Heat the broth in a pot large enough to hold all the dumplings. When the broth is barely bubbling, carefully lower the dumplings into it. Add the leftover turkey and vegetables, if using; cook gently for 7 to 10 minutes, until the dumplings are heated through.

  • Step 3

    To serve, place three dumplings in each individual bowl. Ladle equal amounts of broth over each portion. Sprinkle with the parsley and cheese. Serve hot.

  • Step 4

    NOTE: To make homemade turkey broth, set the turkey carcass in a stockpot together with 1 large carrot, cut into pieces; 1 large yellow onion, cut into quarters; 1 large rib celery, cut into pieces; 1 tablespoon whole black peppercorns; 4 whole cloves; and a handful of coarsely chopped flat-leaf parsley. Add water to cover by 2 inches. Bring to a boil over medium-high heat the reduce the heat to medium-low and simmer, uncovered, for 3 to 4 hours, skimming any foam that rises to the surface. Toward the end of cooking, taste and add salt if desired. Strain the broth through a fine-mesh strainer lined with cheesecloth and set over a large bowl. Save any large pieces of vegetables that you might like to add to the stuffing dumpling soup and discard the remaining solids. Measure out 8 cups of the broth for the stuffing dumpling soup and reserve the rest for another use.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving (based on 6)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from Tom Valenti's "Soups, Stews, and One-Pot Meals," with Andrew Friedman (Scribner, 2003).

    Tested by Domenica Marchetti.

    Published November 20, 2011

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnpKq%2FrLHYZqqoraBixKrAx2aqra2Wm7avs4ydrKaonJ67qL%2BO