This joker dumpling soup is the definition of Thanksgiving leftovers as you use the carcase for banal and stuffing for your dumplings .
The best part about Thanksgiving is the leftovers ! I love leftovers so much, I ‘ve made turkey just for me and Lauren after having Thanksgiving at a relative ‘s house just so we can continue to eat turkey ! A couple of years ago was one such case and I was looking for creative ways to use leftovers .I came across a turkey soup with stuffing dumplings on Food Network and thought it was arrant. I just happened to have a short ton of leftover stuff and turkey.
obviously the season of this depends on your stuffing, but I do n’t think you can actually go amiss. And if you do n’t have 4 cups leftover, not a problem. barely cut the recipe for the dumplings to match however much you have. I fair love the dumplings so make way more than needed !
After trying it, you ‘ll be coming up with ways to make this joker dumpling soup year circle. Believe me !
Ingredient Notes
- Turkey carcass – if you want to make a homemade stock which I highly suggest, use the leftover turkey carcass to make it.
- Vegetables – the combination of onions, carrots and celery add flavor to the homemade stock and soup itself.
- Herbs – enhances the flavor of the soup.
- Stuffing – use your leftover stuffing to form the dumplings. I use my old fashioned bread stuffing for this.
- Turkey – while everyone has their favorite turkey recipe, I’m partial to this spatchcock smoked turkey for the leftovers.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include :
- If you don’t want to make your own homemade turkey stock, you can replace with low-sodium chicken stock.
- While I’m partial to fresh herbs, you can use dried herbs. Just make sure to use ⅓rd of the amount as they are more potent.
- If you don’t have leftover turkey or just aren’t making this during the holidays, rotisserie chicken can be used instead.
Step-by-Step Photos
Make the dumpling desegregate by adding all of the ingredients together in a bowl and set away. now heat butter in stockpot over medium estrus and cook onions for 5-7 minutes or until soft and translucent .
Add in the remaining veggies and herbs and cook for 5 minutes before adding the stock and simmering for 10 minutes .
Use wet hands and roll the dumpling mix into golf-sized balls and drop into the soup. Cook for 3-4 minutes or until they float and then add the turkey and corn and simmer until heated through .
FAQs
Do I Have to Make My Own Turkey Stock? No you do not but it actually could n’t be easier. If you have the carcase of the turkey, then you can make the stock. however if you do n’t have the carcase or barely do n’t want to make the stock, just use some boughten chicken banal. Why Won’t My Stuffing Dumplings Stay Together? Every homemade stuff is different. If farce dumplings are besides soft to roll into balls, add 1 tablespoon of flour at a fourth dimension until you can well roll them. How Long Does it Last? This turkey dumpling soup will last 3-4 days in the electric refrigerator in an airtight container. You might have to add more stock as the dumplings will soak up some of it.
You can besides keep in the deep-freeze for up to 3 months. How Do I Reheat? barely place the soup in a saucepan over culture medium inflame until steaming. No want for it to come to a boil. You can besides warm up in a microwave.
Pro Tips/Recipe Notes
- Use quality low-sodium turkey stock as it contributes to the flavor. You can also use chicken stock which works for the turkey stuffing dumpling soup as well.
- If you have other leftover vegetables from Thanksgiving, feel free to add them to the dumplings or the soup.
- Use fresh herbs if possible, but if you don’t have fresh herbs, reduce the amount by ⅔rds for dried herbs as they are much more potent.
Other Thanksgiving Leftover Recipes
If you ’ ve tried this turkey dumpling soup recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below ! You can besides follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I ‘m up to .
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Turkey Dumpling Soup
This turkey stuffing dumplings soup is the definition of Thanksgiving leftovers as you use the carcass for stock and stuffing for your dumplings.
Prep Time
15
mins
Cook Time
1
hr
30
mins
Total Time
1
hr
45
mins
Servings:
10
Calories:
367
kcal
author :
Ingredients
Turkey Stock
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▢
1 carcase from 12 to 14 pound roasted joker
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1 big sweet onions, quartered
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2 skin carrots, chopped
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2 stalks celery, chopped
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4 garlic cloves, smashed
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▢
1 bay leaf
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▢
10 whole total darkness peppercorns
Soup
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¾ cup general-purpose flour, plus more as needed
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4 cups leftover stuffing
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1 teaspoon salt
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½ teaspoon black capsicum
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4 large eggs
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2 tbsp unsalted butter
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2 tbsp extra-virgin olive vegetable oil
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2 cups angelic onion, diced
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1 cup carrots, diced
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1 cup celery, diced
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6 garlic cloves, minced
Read more: Chicken and Dumplings Soup
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1 tablespoon fresh thyme, chopped
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1 tablespoon fresh rosemary, chopped
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1 tablespoon newly sage, chopped
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8-10 cups joker stock
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4-5 cups shredded leftover joker
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2 cups leftover or frozen corn
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salt and pepper to taste
Instructions
Turkey Stock
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Put turkey carcass, quartered onions, chopped carrots and celery, smashed garlic, bay leaf and peppercorns in a large stockpot and add just enough cold water to cover the carcass, which should be about 2 quarts. Bring to boil and then reduce heat and maintain a simmer for 1 hour. Remove from heat and strain the solids. Pour the liquid through a fine mesh strainer and reserve the stock which should give you about 10 to 12 cups.
Soup
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In large bowl, whisk together the eggs, flour, salt and black pepper until smooth. Add the stuffing and mix until combined. Set aside. (If stuffing is still too soft to roll, add flour a tablespoon at a time until it is firm enough to hold its shape when rolling)
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In same stockpot that had cooked stock, heat oil and butter over medium heat. Add onion and cook until soft and translucent, about 6 minutes. Add carrots, celery, thyme, sage, rosemary and garlic and cook for another 5 minutes. Add reserved stock and bring to simmer. Cook vegetables until they are soft, about 10 minutes.
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Use wet hands and roll dumping mixture into balls to about tablespoon size and drop into the soup. (The dumplings do not need to be a perfect size or shape). Add all of the dumplings and cook for about 3-4 minutes, until the dumpling float.
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Add turkey and corn and simmer until heated through. Taste the soup and adjust with salt and pepper.
Notes
- Use quality low-sodium turkey stock as it contributes to the flavor. You can also use chicken stock which works for the soup as well.
- If stuffing dumplings are too soft to roll into balls, add 1 tablespoon of flour at a time until you can easily roll them.
- If you have other leftover vegetables from Thanksgiving, feel free to add them to the dumplings or the soup.
- Use fresh herbs if possible, but if you don’t have fresh herbs, reduce the amount by ⅔rds for dried herbs as they are much more potent.
Nutrition
Serving:
1
bowl
|
Calories:
367
kcal
|
Carbohydrates:
34
g
|
Protein:
26
g
|
Fat:
28
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0
g
|
Cholesterol:
103
mg
|
Sodium:
744
mg
|
Potassium:
257
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
3300
IU
|
Vitamin C:
7.4
mg
|
Calcium:
50
mg
|
Iron:
1.8
mg
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