Turkey And Stuffing Soup Recipes

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:

• Prepare stuffing mix according to package directions. Meanwhile, in a small bowl, combine soup and milk; set aside. Spoon about 1/4 cup stuffing onto each turkey slice. , Roll up and place in a greased 13-in. x 9-in. baking dish. Pour soup mixture over roll-ups. Bake, uncovered, at 350° for 20 minutes. Sprinkle with onions. Bake 5 minutes longer or until heated through.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
• Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
• Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

Steps:

• Heat a slow cooker on High until hot. Stir in butter, followed by carrots, celery, onion, garlic, salt, and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes.
• Stir the turkey carcass, chicken broth, thyme, sage, and bay leaf into the slow cooker. Reduce the heat to Low, cover, and cook until turkey meat is falling off the bones, about 6 hours.
• While the soup is cooking, make the stuffing balls. Roll the leftover stuffing into 2-inch balls. Place bread crumbs into a shallow dish and coat balls evenly in bread crumbs.
• Heat vegetable oil in a deep pan to 350 degrees F (175 degrees C).
• Fry stuffing balls in the hot oil until evenly browned, about 3 minutes. Remove stuffing balls with a slotted spoon and drain on paper towels. Set aside.
• Discard the turkey bones from the soup. Serve with two stuffing balls in each bowl.

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.

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:

• 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.

Steps:

• In a stockpot over low heat, melt butter.
• Sauté onions, carrots and celery until tender, about 5 minutes.
• Stir in tomatoes, turkey and parsley. Add stock and stuffing.
• Bring soup to a boil; reduce heat and simmer, partially covered for 45-60 minutes
• Place hot noodles in a large deep bowl; cover with soup.

Steps:

• Directions? Are you kidding? Make it up as you go along but here is an example.
• After carving your turkey save any tasty drippings for later to add to your turkey or chicken stock.
• Force feed your family left over turkey for a couple of days and then round up the remains of that poor bird.
• Heat 4-6 cups or so of homemade turkey stock in a saucepan until simmering, or use purchased chicken stock.
• Toss the turkey into the pot along with some stuffing. Cornbread stuffing is particularly nice but I have used both cornbread and bread stuffing. If you have made a fancy smancy raisin/oyster/cranberry/walnut/apple stuffing this recipe is not for you this year. Keep it simple.
• If you have any left over steamed peas throw a handful into the pot. If you have any steamed left over carrots throw some of them in, too. Keep in mind I'm not talking about left over pea SALAD or carrots cooked in brown sugar and nutmeg! Keep it simple.
• You may or may not need to add any additional seasonings, depending on how well seasoned your stuffing was.
• If you don't have any left over veggies that is fine. It is still good with just turkey and stuffing.
• Add seasonings if you need to.
• Your end result will only be as good as your turkey dinner was to begin with and your own imagination. Good luck!

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.