Turkey With Dumplings Soup-recipes

• 1 picked over turkey carcass
• 12 cups water
• 1 ½ cups chopped celery
• 5 carrots
• 1 yellow onion, cut into wedges
• 2 teaspoons salt
• ¾ teaspoon dried thyme
• 1 cube chicken bouillon
• 1 bay leaf
• 6 tablespoons all-purpose flour
• ½ cup milk
• 1 small rutabaga, cubed
• ½ teaspoon ground black pepper
• 1 ½ pounds cooked turkey, cubed
• ½ cup chopped fresh parsley
• 2 slices white bread, quartered
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• 4 tablespoons butter, melted

Hearty Turkey Soup With Parsley Dumplings

Soups , Stews and Chili Recipes , Soup Recipes , Turkey Soup Recipes

Author: Christine L.

This Is A Yummy Variation Of That Traditional Use Of The Leftover Turkey. Originally Submitted To Thanksgivingrecipe.com.

Yield: 8

Number Of Ingredients: 21

• Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.
• Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
• Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.
• While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.
• Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.

Calories 403.9 calories, Carbohydrate 32.2 g, Cholesterol 91.3 mg, Fat 16.7 g, Fiber 3.3 g, Protein 29.9 g, SaturatedFat 6.9 g, Sodium 1067 mg, Sugar 5.9 g

• ½ cup butter, cubed
• 8 medium carrots, cut into 1-inch chunks
• 4 stalks celery, cut into 1-inch chunks
• 1 cup chopped onion
• 4 ⅔ cups water, divided
• 2 (10.5 ounce) cans condensed beef consomme
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• 3 cups cubed cooked turkey
• 2 cups frozen cut green beans
• ½ cup all-purpose flour
• 2 teaspoons Worcestershire sauce
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons minced parsley
• ⅛ teaspoon poultry seasoning
• ¾ cup 2% milk
• 1 egg

Turkey With Dumplings Soup

Soups , Stews and Chili Recipes , Soup Recipes , Turkey Soup Recipes

Author: Jamanleyx

This Soup Is A Perfect Recipe For Thanksgiving Leftovers. My Husband And I Love Dumplings, And This Mild-tasting, Homey Dish Has Flavorful Dumplings Floating On A Tasty Turkey And Vegetable Stew. It Really Hits The Spot On Chilly Fall And Winter Days.

Time: 1h25m

Yield: 10

Number Of Ingredients: 19

• Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes.
• Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
• For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.

Calories 303.1 calories, Carbohydrate 28.8 g, Cholesterol 76.4 mg, Fat 12.7 g, Fiber 3.2 g, Protein 18 g, SaturatedFat 7 g, Sodium 1161.4 mg, Sugar 5 g

• 1 roast turkey carcass
• 6 quarts water
• 4 medium onions
• 6 medium carrots
• 5 stalks celery
• 6 cups leftover stuffing
• 6 egg whites
• cooking spray
• 1 cup peas
• 1 cup corn kernels
• 1 cup cubed turnips
• 1 cup fresh green beans, trimmed
• 1 (16 ounce) can jellied cranberry sauce
• 1 (16 ounce) can whole berry cranberry sauce
• 1 tablespoon poultry seasoning, such as Bell's
• salt and pepper to taste

Turkey Soup With Dressing Dumplings

Soups , Stews and Chili Recipes , Soup Recipes , Turkey Soup Recipes

Author: Michelle Manning

I Developed This Soup When Trying To Figure Out To Do With Thanksgiving Dinner Leftovers. It Is Delicious And Will Turn Turkey Dinner Leftovers Into An Exciting New Dish. You Can Use Any Leftover Vegetables Or Omit The Cranberry Sauce. My Family Loves It With The Cranberry Sauce.

Time: 4h

Yield: 12

Number Of Ingredients: 16

• 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.

Calories 512.4 calories, Carbohydrate 61 g, Cholesterol 42.8 mg, Fat 24.5 g, Fiber 5.1 g, Protein 15.5 g, SaturatedFat 5.5 g, Sodium 864.6 mg, Sugar 31.6 g

• 5 cups turkey broth
• 4 cups cubed cooked turkey
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped button mushrooms
• 1 cup frozen corn, thawed
• 3 cloves garlic, minced
• 1 ½ teaspoons ground thyme
• 1 ½ teaspoons salt
• 1 ½ teaspoons freshly ground black pepper
• ½ teaspoon dried basil
• ¼ teaspoon celery seed
• ¼ teaspoon crushed red pepper flakes
• ¾ cup milk
• 2 large eggs
• 4 cups leftover stuffing
• ¼ cup dried cranberries
• ½ medium onion, chopped
• ½ stalk celery, chopped
• 1 ½ teaspoons dried sage
• 1 ½ teaspoons dried parsley
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Leftover Turkey Soup With Stuffing Dumplings

Thanksgiving , Holidays and Events Recipes , Leftovers

Author: My 3 Boys

An Easy And Flavorful Use Of Leftover Thanksgiving Turkey. Enjoy Turkey And Stuffing Together In This Slow Cooker Soup. Store Remaining Soup In An Airtight Container For Up To Several Days Or Freeze In A Well-labeled Container.

Time: 4h30m

Yield: 6

Number Of Ingredients: 24

• 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.

Calories 522.5 calories, Carbohydrate 49.1 g, Cholesterol 135.4 mg, Fat 19.1 g, Fiber 7.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 1836.7 mg, Sugar 11.7 g

• Carcass from one 12 to 14 pound roasted turkey, picked clean
• 2 large onions, one quartered and one chopped
• 4 peeled carrots, 2 coarsely chopped and 2 sliced
• 4 stalks celery, 2 coarsely chopped and 2 sliced
• 6 garlic cloves, 4 smashed and 2 chopped
• 1 bay leaf
• 10 whole black peppercorns
• 1 tablespoon extra-virgin olive oil
• 2 large eggs
• 6 tablespoons all-purpose flour, plus more as needed
• 1/2 teaspoon salt, plus more as needed
• Freshly ground black pepper, to taste
• 2 cups leftover stuffing
• 2 sprigs fresh thyme
• 2 cups shredded leftover turkey meat
• 1 cup leftover corn kernels

Turkey Vegetable Soup With Stuffing Dumplings

appetizer

Author: Food Network

There's Probably No Better Way To Empty That Overstuffed Post-thanksgiving Refrigerator Than A Hearty Soup. Using The Turkey Bones To Make A Broth For The Soup Is The Best Way To Get Every Penny's Worth From Your Bird. If Your Leftover Stuffing Is Chunky And Rustic, Finely Chop It To Make These Delicate Dumplings.

Time: 1h45m

Yield: 6 Servings

Number Of Ingredients: 16

• 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.