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.
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
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!