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Turkey and Stuffing Dumpling Soup – Relina’s Leftovers

November 22, 2011

I created this recipe last year after hosting Thanksgiving for a few people.  I made enough food for 20 and had a ton of leftovers.  After days of eating them, I was tired of the taste of Thanksgiving and after some online research, created this Award Winning Recipe (so funny to be able to say that!).   This recipe won a Recipe Contest with Taste of Home Magazine for Thanksgiving Leftovers which earned me a coveted spot in the magazine.  The magazine caught the attention of our local news Reporter who asked me to demo the recipe for their Thanksgiving segment.  This has been incredibly unexpected and terrificly exciting!  Hopefully it will turn into more! 

  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth (add more if you prefer more broth since most of it will be absorbed by the dumplings)
  • 1-1/2 cups chopped fresh carrots
  • 2 teaspoons Creole seasoning (more if you like)
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 2 cups cooked stuffing
  • 2 cups cubed cooked turkey
  • 1-1/2 cups cut fresh green beans

In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, carrots and Creole seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until carrots are tender.

Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 teaspoon a time, until mixture holds its shape.

Add the turkey and green beans; return to a boil. Drop stuffing mixture by heaping tablespoonfuls onto simmering soup. Cover and simmer for 8-10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). 

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