Who made my Turkey and Stuffing Meatloaf? Yeah! Wasn’t it amazing! I love the holidays, espeically Thanksgiving since I have so much to be Thankful for!
Today I am excited to bring you one more recipe using both Turkey and Stuffing. So if you plan on having more turkey for Christmas, save your carcass, make some bone broth, chop a few veggies, and you’ll have flavorful bowl of soup in no time! I absolutely love the smell of turkey soup simmering on the stove top.
All I did was chop up some carrots, onion, garlic and celeriac root and sautéd them in a little olive oil. Yes celeriac Root….I would have used celery but unfortunately I was out so I improvised. Of course go ahead and use celery….just as delicious. Once the veggies are tender, add a bit of dry white wine to scrap up all the brown bits. Add your bone broth and turkey. Easy Peasy!
On to the dumplings. They’re definitley not your traditional dumpling! As you can see, some of the dumplings fell apart, but according to my mom, “this is common even when you make traditional style dumplings.” So it may not look pretty, but trust me on this one my friends, this meal is delicious, and in my opinion, that’s all that counts. Oh wait, if you’re a runner or just like to eat balanced healthy meals, this is it! And it’s a good one for fighting off a cold too. Who doesn’t love a good bowl of Turkey Soup for the Soul?
So if you make turkey this holiday season, try my Turkey Soup with Stuffing Dumplings please.
TURKEY SOUP WITH STUFFING DUMPLINGS
- 4 to 6 cups of turkey bone broth
- 1 onion, peeled and diced
- 1 cup carrots, chopped
- 1 celeriac root or 2 stalks celery, diced
- 2 cloves garlic
- 1/4 cup of dry white wine, optional
- 1 bunch fresh sage
- 2 teaspoons of sea salt
- 1/4 tsp black pepper
- 2 cups leftover cooked turkey, chopped
- For the dumplings:
- 1/3 cup almond flour
- 2 eggs
- 2 cups leftover stuffing
- 1 tablespoon of fresh sage for garnish if desired
- In a large soup pot, sauté onion, carrots, celeriac root, and garlic until soft.
- Deglaze with white wine or your 1/4 cup of bone broth.
- Add Remainder of your bone broth, 2 tablespoons of fresh sage and 2 cups of cooked leftover turkey. Reduce heat to low.
- While the turkey is cooking with the stock and vegetables make the dumplings. Combine almond flour, stuffing, two eggs beaten, and 2 tablespoons of fresh sage. Mix well until all the ingredients are blended well together. The dumplings will be sticky–it’s ok. That is normal. Make small golf ball like size balls and begin to carefully drop the dumplings into the soup pot. Repeat until you’ve used half the batter. Carefully stir the soup. Raise the temperature up to medium heat and then proceed to finish dropping in the remainder of the stuffing dumpling mixture. Cook for 10 minutes and then ladle soup into bowls. Top with additional sage if desired.