Leftover Turkey and Dumplings Soup with Winter Greens and Cranberry Garnish
Serves: 4 to 6
This recipe is similar to the old children’s story "Stone Soup." Each ingredient is a gift from the remnants of a joyous holiday meal, and the sum of its parts is equally as fulfilling and sumptuous as the original. Happy holidays!
- 2 tablespoons high heat oil such as sunflower, safflower or peanut Add to list
- 1/2 cup diced onions Add to list
- 1/2 cup diced celery Add to list
- 1/2 cup diced carrots Add to list
- 3 cloves garlic, minced Add to list
- 1 tablespoon chopped parsley Add to list
- 1 tablespoon chopped sage Add to list
- 1 tablespoon chopped rosemary Add to list
- 1 tablespoon chopped thyme Add to list
- 2 quarts Leftover Holiday Turkey Stock, reserving some of the cooked turkey meat for the soup Add to list
- 2 cups leftover mashed potatoes Add to list
- 1 to 2 cups leftover cooked turkey meat – shredded or chopped Add to list
- Leftover gravy (whatever you’ve got, up to 1 cup) Add to list
- 3 cups finely chopped winter greens such as chard or kale Add to list
- 1 tablespoon Worcestershire sauce Add to list
- 1 teaspoon Spike seasoning, or to taste Add to list
- Freshly ground pepper, to taste (I use a lot!) Add to list
- Leftover Stuffing Dumplings Add to list
- Cranberry sauce and chopped parsley, for garnish Add to list
In a soup pot, heat the oil over medium heat and add the onions, celery, carrots, garlic and herbs. Cook until the vegetables are translucent and becoming tender, about 5 to 7 minutes.
Stir in the stock, mashed potatoes, turkey, gravy, greens, Worcestershire, Spike and pepper. Bring soup to a low simmer and cook gently, stirring occasionally, for 20 to 30 minutes.
Place 3 to 5 dumplings in the bottom of a wide soup bowl and pour the soup over them. Garnish with cranberry sauce and chopped parsley.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 23, 2013.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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