Turkey And Stuffing Dumpling Soup Recipes

Steps:

• Preheat oven to 350 degrees F and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through.
• Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using.
• Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup. Pull spoonfuls of stuffing away as you eat through your bowl of soup.

Steps:

• Prepare the stock: Roughly chop the carcass so you don't have any pieces bigger than your hands. (This is just so the pieces fit more compactly in the pot - don't overthink it.) Place in a pressure cooker. Add the vinegar and cover with 2 1/2 quarts water. Bring to full pressure and cook for 1 1/2 hours. Allow the pressure cooker to cool down naturally, pluck out and discard the larger bones, then strain the stock through a fine-mesh sieve, discarding solids. You should have 9 to 10 cups of stock. (You can also prepare the stock on the stovetop in a large pot, simmering for 3 1/2 to 4 hours, and topping off with water as needed.) Leftover stock can be kept in the refrigerator for 3 days or frozen for up to 3 months.
• Prepare the soup: In a large Dutch oven or heavy pot over medium-high heat, melt the butter until foamy. Add the sweet potatoes, onion and a big pinch of kosher salt. Cover and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes.
• Add the kale, garlic and red-pepper flakes, and season with a big pinch of kosher salt. Cover the pot and cook until the greens are wilted, about 2 minutes.
• Add 2 quarts of the prepared turkey stock and season with kosher salt to taste. Increase the heat to bring the soup to a boil, then reduce to an active simmer and cook, partly covered, until the greens and sweet potatoes are tender, about 20 minutes.
• While the soup simmers, prepare the dumplings: In a medium bowl, combine the stuffing and 1/3 cup of the turkey stock, and mash with a potato masher until the stuffing is broken up. Add the eggs, flour, baking powder and a big pinch of kosher salt, and mix until well combined.
• Taste the soup and adjust the seasoning to taste with more salt, red-pepper flakes and vinegar, if needed. Stir in the turkey.
• Using two big spoons, plop the stuffing mixture into the soup like big drop biscuits. Cover the pot, reduce heat to low, and gently simmer until dumplings feel set and firm, 15 to 20 minutes.
• Divide soup across bowls. (If storing leftovers, scoop the dumplings out of the soup and store separately to prevent them from soaking up all the broth as they sit. Dumplings and soup will keep refrigerated for up to 2 days.)

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).

Steps:

• In a 6-qt. stockpot, heat oil over medium heat; saute celery and onion until tender, 3-4 minutes. Stir in potatoes, mixed vegetables, seasonings and broth; bring to a boil. Reduce heat; cook, covered, until potatoes are almost tender, 8-10 minutes. Add turkey; bring mixture to a simmer., Meanwhile, stir baking mix and milk until a soft dough forms; drop by tablespoonfuls on top of simmering soup. Cook, covered, on low heat until a toothpick inserted in dumplings comes out clean, 8-10 minutes.

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.

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.

Steps:

• Preheat oven to 350 degrees and transfer stuffing into a small baking dish.
• Place dish in oven and reheat 12 to 15 minutes, until warmed through.
• Heat a pot over moderate heat and add extra-virgin olive oil.
• Add carrots, celery and onion and lightly season vegetables with salt and pepper.
• Add bay leaf and stock and bring liquid to a boil by raising heat.
• Add turkey and reduce heat to simmer.
• Simmer until any raw vegetables are cooked until tender, about 10 minutes.
• Stir in the parsley, and peas, if using.
• Remove stuffing from oven.
• Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl.
• Ladle soup around stuffing ball.
• Pull spoonfuls of stuffing away as you eat through your bowl of soup.

Steps:

• Put all soup ingredients in crockpot. Cook on high 4 hours.
• About an hour before the soup is done, preheat oven to 425.
• Combine broth and eggs, add bread and let absorb.
• Add remaining ingredients and toss to combine.
• Grease cookie sheet or use parchment paper.
• Make stuffing balls with cookie scoop (or by hand).
• Bake 20 minutes.
• Serve soup with stuffing dumplings.
• Store leftovers separately.