Thanksgiving in our family is a huge event. I love playing host to these Thanksgiving dinners so I can bring the family together and share amazing food. There’s definitely a lot to be thankful for each year, so there’s nothing like eating your heart out during this holiday!

When the party’s over, I sometimes find leftover turkey still lying around. Instead of tossing out the leftovers, why not get creative? That’s basically how I came to love Addie’s recipe for turkey dumpling soup.

More than just a way to economize and lessen food waste, this turkey dumpling soup can easily become a well-loved comfort food in your household. Imagine this: the juicy taste of turkey combined with cream, butter, and some tender mixed veggies. If that isn’t enough of a temptation, the herbs and spices will certainly draw you in with their delectable aroma and bold flavors. Meanwhile, the dumpling dough adds to the chewy texture complementing the soup. For a thicker broth, all you need to do is add an extra tablespoon of flour. This recipe is also relatively quick to prepare — it won’t even take an hour — which can come in handy when you haven’t really gone past party mode.

Aside from being filling and delicious, all the ingredients you need for this turkey dumpling soup are easy to find in your pantry. You might not even have to make a trip to the grocery store if you’ve got a homegrown garden with a handful of veggies and herbs.

Don’t throw out those Thanksgiving leftovers just yet! Take a crack at this recipe for turkey dumpling soup, so you can transform those leftovers into a delicious bowlful that can keep you warm this winter!

Turkey Dumpling Soup

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Turn those Thanksgiving leftovers into something amazing with this recipe for turkey dumpling soup. Mixed veggies, coupled with some herbs and spices, will really bring out the turkey’s juicy taste!

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves 6 - 8
• Category: Soups

Ingredients

• 3 tablespoons unsalted butter
• 2 carrots, diced
• 2 celery stalks, diced
• 1/2 cup diced shallots
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 teaspoon dried sage
• 1 tablespoon minced fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves
• 2 cups biscuit baking mix
• 2/3 cup whole milk
• 2 cups cubed or shredded cooked turkey
• 1 cup fresh or frozen peas
• 1 cup fresh or frozen corn kernels
• 1 cup heavy cream

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Instructions

1. In a large pot, melt the butter over medium heat. Add the carrots, celery, shallots, and garlic and cook until softened, about 5 minutes.
2. Whisk in the flour. Gradually add in the broth, whisking continuously.
3. Stir in the sage, thyme, salt, pepper, and bay leaves. Bring to a simmer and cook for about 5 minutes.
4. In a medium bowl, mix together the biscuit mix with the milk until well combined.
5. Carefully drop a tablespoon of the dumpling dough at a time into the They will sink initially and then float to the top when they’re cooked.
6. Boil for about 5 minutes.
7. Add the turkey, peas, corn, and cream to the Stir to combine and cook until hot, about 4 minutes.
8. Remove the bay leaves, ladle into bowls, and serve.

Notes

• If you prefer a slightly thicker broth, feel free to add an extra tablespoon of flour in step 2.