Instructions

1. In small mixing bowl, mix the 2 cups of stuffing, 1/3 cup flour and 2 eggs well.
2. Scoop out in 1/2  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.
3. In a large pot, melt the butter.  Saute the carrots, celery and onions in the butter until slightly soft.
4. Stir in the flour.  Mix until smooth.  Add the chicken broth a little at a time until fully incorporated and smooth.
5. Add the potatoes and simmer until cooked through.
6. Add the turkey.
7. Add the queso blanco Velveeta.
8. Once the velveeta is melted and thoroughly mixed through the soup bring it to a low boil.
9. Roll each stuffing dumpling glob into a ball and carefully drop it in the soup.
10. Boil for 5 minutes to cook the dumplings.
11. Remove from heat and cool slightly before serving.  Garnish with chives if desired.