Leftover Turkey and Dumplings Soup
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 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
- 1 cup leftover gravy 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 Add to list
- Leftover Stuffing Dumplings Add to list
- Cranberry sauce and chopped parsley, for garnish Add to list
In a soup pot, heat oil over medium heat and add onions, celery, carrots, garlic and herbs. Cook until vegetables are translucent and becoming tender, 5 to 7 minutes.
Stir in 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 soup over the top. 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.