An easy and flavorful use of leftover Thanksgiving turkey. Enjoy turkey and stuffing together in this slow cooker soup.
Keyword: Dinner, Slow cooker
1Cwhole kernel corn
1 1/2tspdried thyme
1 1/2 - 2tspsalt
1 - 1 1/2tspground black pepper
1/4tspred pepper flakesoptional
5 - 5 1/2Cturkey or chicken broth
3/4Cbroth or milk
4Cstale bread or stuffing
1/4tspground black pepper
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.