Thursday, December 2, 2010

Turkey and Stuffing Dumpling Soup*

Modified by: Me
1 1/2 Lbs. -Leftover Turkey {diced}
1 can Cream of potato soup
2 C. - Leftover Stuffing
1 - Egg
3 Tbs. - Flour
2 c. left over gravy
2 32 oz. - Chicken Stock
2 Tbs. - Cream
1 can Corn
1 Tbs. - EVOO
2 Tbs. - Butter
1 - Medium Onion ( diced )
1 - Bay Leaf
1Tsp. - Poultry Seasoning
1 Tbs. - Chopped Parsley
1/2 Tbs. - Chopped Garlic
Salt & Pepper to taste
Heat a large soup pot on medium high with the EVOO and butter, sauté the onion and garlic until just tender. Then add the turkey, corn, bay leaf, and seasonings, then cook for another 2 minutes. Stir in the stock, soup, and gravy and bring to a boil, let the soup simmer for about 20 minutes. While the soup is cooking, mix in a bowl the stuffing, flour, and beaten egg. Once well mixed form into balls about the size of a walnut. After the soup has cooked for the 20 minutes gently place the stuffing dumplings into the boiling soup, reduce the heat to a simmer and cook for another 15 minutes. When the dumplings are cooked add the cream. If you would like a thicker soup consistency, make a roux using cornstarch and water.Enjoy!
Hunter made this using a few of the leftovers from our Thanksgiving dinner. It was fabulous!
My favorite part of the soup were the stuffing dumplings!!!


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