Over medium heat sauté 1/2 a diced white onion, 2 stalks of celery, and 1 large carrot in a few tablespoons of olive oil or butter.
Next stir in two tablespoons of flour and allow it to cook for a few minutes.
Once your veggies are nice and soft, pour 6 cups of turkey (or chicken) broth (homemade or pre-made) into your soup pot.
Now go ahead and throw in a few handfuls of shredded leftover turkey…
And whatever veggies you have leftover from your holiday meal!
Season your soup with 1 teaspoon of poultry seasoning, and salt and pepper to taste.
Go ahead and bring your soup to a low boil.
While we are waiting for our soup to boil, let’s put together the dumplings!
In a bowl whisk together 1/2 a cup of all purpose flour with two eggs…
And 2 cups of leftover stuffing!
If your mixture feels a little dry, go ahead and add a tablespoon of water.
Once your soup is boiling drop 1 heaping tablespoon of dumpling mixture in at a time and repeat!
Cover your soup and allow your dumplings to cook over medium heat for about ten minutes or until they are fluffy and cooked through.
Who needs black Friday when you can stay home and cozy up with a big bowl of Thanksgiving leftover soup!
- Soup inspired by Sarah's mother-in-law and adapted from allrecipies.com
- Serves 6
- 1/2 white onion, diced
- 2 celery stalks, diced
- 1 large carrot, diced
- 2 tablespoons of flour
- 6 cups turkey broth (homemade or pre-made)
- 2 cups shredded leftover turkey
- 1 cup left-over veggies
- 1 tablespoon poultry seasoning
- salt & pepper to taste
- 1/2 cup flour + 2 eggs + 2 cups left over stuffing