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Turkey Soup With Leftover Stuffing Dumplings
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- #8656
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Soup
2 tablespoons unsalted butter
1 cup total carrots, onions, celery and leeks, diced to medium size
2 pounds leftover turkey scraps and bones
Salt and fresh pepper, to taste
1 cup pumpkin or butternut squash, diced to medium size
Dumplings
2 cups leftover stuffing
3 whole eggs, lightly beaten
2 teaspoons fresh sage, chopped
1 teaspoon garlic, minced
3 tablespoons unsalted butter
6 tablespoons Parmesan cheese, grated
directions
To make the soup: Melt butter in a heavy-bottom stock pot and cook the diced vegetables over medium heat for five minutes. Add leftover turkey and bones and enough water to cover. Simmer, uncovered, for 1 1/2 hours. Strain soup, discarding turkey scraps and vegetables. Season with salt and pepper. Add diced squash and simmer over medium-low heat until tender, about 7 minutes.
While the squash is cooking, make the dumplings: Combine the stuffing, eggs, sage and garlic in a mixing bowl. Using a heaping tablespoon, scoop spoonfuls of the mixture into the warm soup and cook for 10 minutes over low heat.
Serve soup in deep bowls with dumplings, sprinkling the top with grated Parmesan.
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nutrition data
Nutritional data has not been calculated yet.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
November 12, 2008
This soup is fantastic!! Definitely the BEST turkey soup I've ever had.. a great twist so it tastes just like Thanksgiving dinner is to add cut potatoes to it! YUM!