Turkey Vegetable Soup With Stuffing Dumplings Recipes

TURKEY STUFFING SOUP

Steps:

• Melt butter in a stockpot over low heat. Add celery, carrots, onion; cook and stir until tender, 8 to 10 minutes. Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Scoop hot noodles into deep serving bowls; ladle soup on top.

STUFFING DUMPLING SOUP

Steps:

• In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, carrots and Creole seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until carrots are tender., Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 teaspoon at a time, until mixture holds its shape., Add the turkey and green beans to soup; return to a boil. Drop stuffing mixture by heaping tablespoonfuls onto simmering soup. Cover and simmer for 8-10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS RECIPE - (4.6/5)

Steps:

• 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. NOTE: 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.

LEFTOVER TURKEY SOUP WITH STUFFING DUMPLINGS

Steps:

• Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing; toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper; toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.
• Serve soup with stuffing dumplings.

TURKEY SOUP WITH DRESSING DUMPLINGS

Steps:

• Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
• Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
• Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
• Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

TURKEY DUMPLING SOUP

Steps:

• In a stock pot, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours. , Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones. Cut meat into bite-size pieces. Strain broth, discarding vegetables and bay leaf., Return broth to pan; add the onion, celery, carrots and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat. , Combine biscuit mix and milk. Drop by teaspoonfuls into simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).