Leftover Turkey Soup & Stuffing Dumplings Recipe
Got leftover turkey and stuffing from Thanksgiving dinner? No problem! Check out this easy leftover turkey soup & stuffing dumplings recipe!
Servings: 3 serving
Calories: 1098kcal
Cost: 15
Ingredients
Stuffing Dumplings:
- 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
Instructions
- 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.
Nutrition
Calories: 1098kcal | Carbohydrates: 114g | Protein: 53g | Fat: 49g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 4180mg | Potassium: 1067mg | Fiber: 10g | Sugar: 31g | Vitamin A: 1035IU | Vitamin C: 16mg | Calcium: 563mg | Iron: 7mg