Turkey and Stuffing Dumpling Soup
Perfect for leftover Thanksgiving dinner. For leftover stuffing, add an egg to help it keep it's shape, if needed. Adapted from Baked by Rachel blog.
INGREDIENTS
NutritionSoup
- 1
- 1
- 1
- 1cup corn
- 1tablespoon minced garlic
- 1 1⁄2teaspoons dried thyme
- 1⁄2teaspoon dried basil
- 1 1⁄2teaspoons salt
- 1 1⁄2teaspoons pepper
- 1⁄4teaspoon red pepper flakes
- 4
- 5cups chicken broth
Dumplings
- 3⁄4cup broth
- 2
- 4cups dry bread cubes
- 1⁄2
- 1⁄2
- 1⁄2tablespoon dried sage
- 1⁄2tablespoon dried parsley
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
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DIRECTIONS
- 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.
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