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.
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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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