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). 

Ingredients: ​

• 2 cups cooked stuffing, cooled
• 2 egg yolks
• Olive oil
  
• 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

Instructions: 

• 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.  
• Serve immediately!

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