There’s probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get every penny’s worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 Servings |
Ingredients
- Carcass from one 12 to 14 pound roasted turkey, picked clean
- 2 large onions, one quartered and one chopped
- 4 peeled carrots, 2 coarsely chopped and 2 sliced
- 4 stalks celery, 2 coarsely chopped and 2 sliced
- 6 garlic cloves, 4 smashed and 2 chopped
- 1 bay leaf
- 10 whole black peppercorns
- 1 tablespoon extra-virgin olive oil
- 2 large eggs
- 6 tablespoons all-purpose flour, plus more as needed
- 1/2 teaspoon salt, plus more as needed
- Freshly ground black pepper, to taste
- 2 cups leftover stuffing
- 2 sprigs fresh thyme
- 2 cups shredded leftover turkey meat
- 1 cup leftover corn kernels
Instructions
- Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth.
- Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
- Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
- Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.
Reviews
Didn’t have celery, substituted Mushrooms, substituted boxed broth for homemade. Husband loved it, Dumplings were great, will try with homemade broth next year.
Edit: Just wanted to bump this to 5 stars, reheated this has been incredible – I think I was too full when I did the first review.
I make this every year and it never disappoints
I make this every year, and it’s simmering on the stove now. I add a cup of leftover green beans instead of corn, and add a cup or so of giblet gravy. So very good and comforting.
Easy to make and tasty!
I love this recipe. I was most interested in the dumplings. I make a bomb turkey stock and soup without a recipe. The dumplings were an absolute treat. Reminded me of wontons in wonton soup. So easy. Thanks for the recipe.
has anyone tried freezing this?
Big hit with my family. Definitely will make this again.
This recipe made as directed turns out a little too much like soggy bread in soup; however, with a few changes it’s a 5 star recipe! I cook my broth 24 hours to its richer. I also add a splash of apple cider vinegar to the broth. The dumplings – I threw the stuffing, 2 eggs and 1/2 lb of raw sausage in the food processor and mixed it up. Then I formed the meatballs, lightly sautéed them and then added to the soup. Was excellent this way!
So
Excellent! My first time making my own broth and it turned out great.