Serves 6 A great way to use up Thanksgiving leftovers! And plan ahead - dumplings need to be refrigerated for at least a couple of hours (but as long as 24 hours is okay).
2 cups cooked stuffing, cooled
2 egg yolks
1 medium onion, chopped
2 carrots, chopped
2 celery ribs, chopped
Small handful of thyme sprigs
8 cups turkey or chicken broth
1 Tablespoon Chicken Bouillon or Better-Than-Bouillon
1-2 cups cooked cubed or shredded turkey
Salt/pepper to taste
Make dumplings ahead of time, as they need to chill.
Combine stuffing, egg yolks and a little salt/pepper and mix well.
Remove stuffing a tablespoon-ful at a time and form into a ball, using your hands.
Put on a large plate and cover all dumplings with plastic wrap.
Refrigerate at least 2 hours, but up to 24 hours.
Combine a large drizzle of olive oil, onions, carrots, celery and thyme sprigs (the entire sprigs) in a soup kettle.
Cook and stir over medium-high heat until veggies are soft (about 10 minutes).
Add broth, bouillon and turkey and simmer on medium-high heat until heated through and boiling.
Remove thyme sprigs with a slotted spoon.
Drop stuffing dumplings into boiling soup and cover. Keep covered and simmer for 10 minutes.
Nutrition Info Per Serving (about 2 cups): Calories 356.9 Total Fat 7.1 g Saturated Fat 3.3 g Polyunsaturated Fat 2.2 g Monounsaturated Fat 3.8 g Cholesterol1 51.4 mg Sodium 2,957.5 mg Potassium 1,384.5 mg Total Carbohydrate 30.8 g Dietary Fiber 2.6 g Sugars 8.4 g Protein 29.4 g