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Turkey & Stuffing Soup

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
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