Turkey Vegetable Soup with Stuffing Dumplings

Here is something new to do with your leftovers!

Turkey Vegetable Soup with Stuffing Dumplings

Level: Easy
Total: 1 hr 45 min
Prep: 15 min
Cook: 1 hr 30 min
Yield: 6 Servings


Carcass from one 12 to 14 pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2 coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels


Put the turkey carcass, quartered onions, coarsely chopped carrots, and celery smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine-mesh strainer and reserve; you should have about 10 to 12 cups broth.

Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.

Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.

Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

Cook’s Note:

The moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.


Ooo… this sounds great for leftovers! I will have to see if I can try it! I’m not sure what we have leftovers anymore because the kids were eating well into the night on Thanksgiving and then last night they raided the fridge again.


Yeah, my leftovers didn’t last either. LOL. But for Yule, you can make extra stuffing and turkey and have it then.


Me too for already-eaten leftovers :raised_hand::laughing:

But dumpling soup is one of my favorites! I’ve only done chicken dumpling before- but I’ll have to consider turkey for the next time I have extra turkey! Thanks for sharing @Kasie :two_hearts:

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You’re welcome! The dumplings do sound good, don’t they? Even if I never have extra stuffing.

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