Got leftover turkey and stuffing from Thanksgiving dinner? No problem! Check out this easy leftover turkey soup & stuffing dumplings recipe!
Another recipe for Thanksgiving leftovers! This leftover turkey soup & stuffing dumplings was more delicious than anticipated. This soup started out as an experiment with stuffing dumplings.
I am really pleased with the way the soup and stuffing complement each other. I also liked that if someone didn't want the stuffing dumplings (certain children who will not be named), then it's as easy as not scooping any dumplings into their soup.
That may not sound like a big deal, but to anyone who has had to go through a meal with a fine-toothed comb to pick out the offending ingredient, you know how monumental this is! And just in case you were wondering, this soup reheats really well, even the dumplings.
The leftover turkey soup part of this recipe is pretty straightforward, so I'm going to focus more on the stuffing dumplings. They are easy, but I thought we'd go through a couple of things.
You want to make the dumplings before you make the soup so that they can chill a little bit while you make the soup. In the mixing bowl above, I have 2 Cups of leftover stuffing, 2 Eggs, and ⅓ cup flour. Mix these together well.
Scoop this somewhat sticky mixture onto wax paper. Each scoop should be about a ½ tablespoon of stuffing mixture. I use my small cookie scoop to do this, so all my dumplings are the same size, and I got 32 small dumplings. Chill these dumplings in the fridge while preparing the soup.
After the Velveeta has been added, melted, and thoroughly mixed throughout the soup, bring the soup to a low boil. Take each dumpling and roll them with your hands shaping them into balls. Drop each dumpling into the boiling soup as you make them.
Allow the dumplings to cook at a low boil for 5 minutes stirring here and there to preheat the soup from burning on the bottom of the pan. Remove the soup from the heat, and cool slightly before serving. You can sprinkle some chopped chives on the top as garnish if you desire.
Have you tried this recipe? If so, leave me a rating and a comment below!
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Leftover Turkey Soup & Stuffing Dumplings Recipe
- 2 Cup Leftover Stuffing
- ⅓ Cup. Flour
- 2 Eggs
Leftover Turkey Soup:
- 1 Cup Carrots diced
- ½ Cup Celery chopped
- ½ Cup Onion chopped
- ½ Cup Butter
- ⅛ Cup Flour
- 6 Cups Chicken Broth
- 1 Cups Potatoes small cubed
- 2 Cups Turkey chopped cooked
- 6 oz Velveeta cubed Queso Blanco Velveeta
- In a small mixing bowl, mix the 2 cups of stuffing, ⅓ cup flour, and 2 eggs well.
- Scoop out in ½ Tablespoon-sized globs and place them on a wax paper-lined baking sheet. I usually get about 32 small dumplings. Put them in the fridge while you make the soup.
- In a large pot, melt the butter. Saute the carrots, celery, and onions in the butter until slightly soft.
- Stir in the flour. Mix until smooth. Add the chicken broth a little at a time until fully incorporated and smooth.
- Add the potatoes and simmer until cooked through.
- Add the turkey.
- Add the queso blanco Velveeta.
- Once the Velveeta is melted and thoroughly mixed through the soup, bring it to a low boil.
- Roll each stuffing dumpling glob into a ball and carefully drop it in the soup.
- Boil for 5 minutes to cook the dumplings.
- Remove from heat and cool slightly before serving. Garnish with chives if desired.