Leftover Turkey Soup with Stuffing Dumplings

Use up your Thanksgiving leftovers in this easy slow cooker turkey soup recipe with yummy dumplings made from stuffing and dried cranberries.

• Preparation Time: 30 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 30 mins
• Calories: 523 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, about 20 minutes.

Step 2

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.

Step 3

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 4

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.

Step 5

Serve soup with stuffing dumplings.