Here is the recipe for Turkey Vegetable Soup with Stuffing Dumplings:
2 Large onions, one quartered and one chopped (I only used 1 onion, chopped).
10 Cups of Broth (it can be any broth you want, I used Onion Broth) I was supposed to make my own Turkey Stock, but we don't keep the Turkey Carcass.
4 Peeled Carrots, Coarsley Chopped
4 Stalks Celery, Coarsley Chopped
2 Tablespoons of Garlic
1 Bay Leaf
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
Fresh Ground Pepper, to taste
2 Cups leftover Stuffing
2 Spring Fresh Thyme (I used my favorite Italian seasoning)
2 Cups shredded leftover Turkey meat or Ground turkey would work too, that is what I used because our turkey was gone.
1 Cup leftover corn kernels or frozen corn. We don't serve corn at Thanksgiving in my family.
- In a small bowl, whisk the eggs, flour, 1/2 teaspoon salt and some black paper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
- 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 carrots and celery and seasoning and the Broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
- Roll level tablespoon of the dumpling mixture into balls with wet hands and drop into the simmer soup; cook until dumplings float 3-5 minutes. Gently stir in the turkey meat, corn and season with salt and pepper, and simmer until heated through. Serve immediately.