Turkey & Stuffing Dumpling Stoup


1 1/2 pounds Diced Turkey
15 oz.- Cans Diced Taters (or diced leftover boiled taters)
2 cups Leftover Stuffing
1 Egg
3 tablespoons Flour
2 32s oz.- Chicken Stock (turkey stock if you have it)
2 tablespoons Cream
1 tablespoon Johnny's Seasoning
1 cup Leftover Corn Kernels
1 tablespoon EVOO
2 tablespoons Butter
1 Medium Onion (diced)
1 tablespoon Chopped Parsley
1/2 tablespoon Chopped Garlic
Salt& Pepper to taste


Heat a large soup pot on medium high with the EVOO and butter, sauté the onion and garlic until just tender. Then add the turkey, corn, bay leaf, and seasonings, then cook for another 2 minutes. Stir in the stock and add the taters and bring to a boil, let the soup simmer for about 20 minutes. While the soup is cooking, mix in a bowl the stuffing, flour, and beaten egg. Once well mixed form into balls about the size of a walnut. After the soup has cooked for the 20 minutes gently place the stuffing dumplings into the boiling soup, reduce the heat to a simmer and


8 servings


Sunday, November 28, 2010 - 9:35am


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