Leftover Turkey and Dumplings Soup

Leftover Turkey and Dumplings Soup

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Ingredients

  • 2 tablespoons high-heat oil
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 3 cloves garlic, minced
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • 2 quarts Leftover Holiday Turkey Stock, reserving some of the cooked turkey meat for the soup
  • 2 cups leftover mashed potatoes
  • 1 to 2 cups leftover cooked turkey meat – shredded or chopped
  • 1 cup leftover gravy
  • 3 cups finely chopped winter greens, such as chard or kale
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Spike seasoning, or to taste
  • Freshly ground pepper, to taste
  • Leftover Stuffing Dumplings
  • Cranberry sauce and chopped parsley, for garnish

Directions

In a soup pot, heat oil over medium heat and add onions, celery, carrots, garlic and herbs. Cook until vegetables are translucent and becoming tender, 5 to 7 minutes.

Stir in stock, mashed potatoes, turkey, gravy, greens, Worcestershire, Spike and pepper. Bring soup to a low simmer and cook gently, stirring occasionally, for 20 to 30 minutes.

Place 3 to 5 dumplings in the bottom of a wide soup bowl and pour soup over the top. Garnish with cranberry sauce and chopped parsley.

Special notes:

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