I tried two new experiments this year, and these have to be my favorite leftover turkey recipes so far! Turkey Soup with "Stuffing Dumplings", balances delicate herbs with rich roast turkey (it's even better with homemade turkey stock!) with the added surprise of "stuffing dumplings"! Who knew that leftover stuffing could make wonderful dumplings in soup. And Barbeque Turkey Buns are super fast to make, moist and delicious. If you're looking for ideas, I hope you enjoy these recipes...here is the first in a series of two posts. This soup has all the comfort of its chicken noodle cousin, and is a wonderful way to use up some of those leftovers in a fun new way!
Turkey Soup with "Stuffing Dumplings"
Serves 5 - 6
You will need:
1 large carrot roughly chopped
2 stalks celery roughly chopped
1/2 cup finely chopped white onion
3 cloves garlic, crushed
2 cups cooked leftover shredded turkey meat
1/2 teaspoon fresh rosemary
1/2 teaspoon black pepper
salt to taste
3 tablespoons flour, divided
2 cups leftover stuffing
juice of 1 lemon
2 tablespoons olive oil
5 cups broth or stock of any kind
Heat olive oil in a soup pot on medium heat. Saute onions and garlic for two or three minutes, just until onions are translucent. Add carrots, celery, rosemary, salt and pepper, and saute for another four or five minutes, stirring occasionally, just until vegetables start to soften. Sprinkle 1 tablespoon of flour into the vegetable mixture. Then add broth or stock and bring to a boil.
Mix 2 tablespoon flour into the stuffing mixture, and mix well. Form tablespoon sized portions into "balls", pressing them well to bind. Drop these into the soup once it starts boiling.
Then lower heat to a simmer and add the shredded turkey. Cover the pot and simmer for ten minutes. Stir in lemon juice just before serving. Enjoy!
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