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Slow Cooker Turkey and Stuffing Dumpling Soup

An easy and flavorful use of leftover Thanksgiving turkey. Enjoy turkey and stuffing together in this slow cooker soup.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Soup
Cuisine: American
Keyword: Dinner, Slow cooker
Servings: 6 plus

Ingredients

Soup:

  • 1 C yellow onion chopped
  • 1 C celery chopped
  • 1 C carrots chopped
  • 1 C button mushrooms chopped
  • 1 C whole kernel corn
  • 3 cloves garlic minced
  • 1 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1 1/2 - 2 tsp salt
  • 1 - 1 1/2 tsp ground black pepper
  • 1/4 tsp celery seed
  • 1/4 tsp red pepper flakes optional
  • 4 C turkey
  • 5 - 5 1/2 C turkey or chicken broth

Dumplings:

  • 3/4 C broth or milk
  • 2 large eggs
  • 4 C stale bread or stuffing
  • 1/2 C yellow onion chopped
  • 1/2 C celery chopped
  • 1/4 C dried cranberries
  • 1/2 Tbsp dried sage
  • 1/2 Tbsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  • Add all soup ingredients to the bowl of a 5 1/2-6 quart slow cooker. Cover and cook on high for 4 hours.
  • Meanwhile, preheat oven to 425°F degrees. Prepare a baking sheet with parchment paper or a silicone baking mat. In a large bowl combine broth or milk with 2 eggs. Add stale bread cubes. Toss and allow bread to soak up liquid. Add remaining dumpling ingredients. Toss to combine well.
  • Using a large cookie scoop, scoop and transfer stuffing balls to prepared baking sheet. Bake for 20 minutes or until browned.
  • Serve soup with stuffing dumplings. Store remaining soup in an airtight container for up to several days or freeze with a container well labeled.

Notes

Recipe serves roughly 6-8.
An original recipe from Baked by Rachel