Stuffing Dumpling Soup Recipe (2024)

I make it all the time with cornbread stuffing and it’s amazing. The soup also freezes well. Happy Thanksgiving!

Dumpling tip: If you’re a chunky-stuffing maker (if you’ve got sausage or chestnuts or anything that doesn’t break up easily) and you’d like a smoother dumpling consistency, feel free to toss the warmed (but not hot!) stuffing and cooled extra broth in a blender with the eggs. Then I just ice-cream scooped the dough directly into my soup.Also, feel free to vary the amount of liquid added. If your stuffing is moist, you might not need much - the eggs alone could be an adequate binder.

Would this work just as well with cornbread dressing?

Made with leftover cornbread dressing and Thanksgiving Turkey, peas instead of kale, because that’s what I had. Absolutely delicious!

I have read elsewhere that the vinegar helps to leach the minerals out of the bones. The bones will get soft and the broth will get more gelatinous and mineral-rich.

Leftovers keep longer than 2 days. Most leftovers will keep safely 5-7 days.

Added a couple Tablespoons of soy sauce and powdered porcini to my broth; chard instead of kale… very satisfying!

I love stuffing dumplings but this year made the wild rice cranberry sausage stuffing by Nancy Harmon Jenkins on this site to try something new (was afraid it wouldn't satisfy in the same way but it is good) and I'm debating whether it would be remotely possible to turn that leftover wild rice into dumplings. I did make some pancakes with it the day after Thanksgiving and was not overly impressed. Maybe better to just stir the stuffing into the soup in this case. Anyone have thoughts?

I'm generally not one of those people who deviates from the recipe and then comments, but I'm making an exception! I think of this as "Thanksgiving leftover soup." Use whatever you have on hand. The real "recipe" here is for the dumplings, which are great! I find it best to refrigerate the "dough" for a few minutes before plopping into soup. In my experience, they hold together better that way.

SpinachAmino AcidsSoyApple Cider Vinegar

Love this recipe. I made a breakfast strata (which is basically stuffing) for Mother's Day. There was a ton leftover so I used it to make the dumplings for the soup. Delish!

This wanted to be a savory soup but the sweet potatoes fought it and it ended up being too sweet. Also, my stuffing dumplings disintegrated into a mushy mess but that could just be the type of stuffing I use.

This is brilliant! I used rutabagas instead of sweet potatoes and added about 1/4 cup of leftover gravy with the turkey. I will keep this recipe in mind in planning my turkey stuffing.

Ohhh, this is sooooo good. And I am so thankful to find a way to use up leftover stuffing!

I made this yesterday with the leftover turkey. I used carrots instead of sweet potatoes because I was tired of sweet potatoes. Amazing and filling. This is the first time I have made dumplings and it was easy!

Will not make this again.

Incredible. Will start a new tradition of making this each year. My stuffing was already very moist and the dumplings ended up tender and nearly weightless. I added lots of chopped parsley to the dumpling mixture. I didn’t have sweet potato or kale so I just made a traditional celery/onion/carrot base for the soup and it was wonderful (but would love to make exactly as written next time!).

did not go well--dumplings, which were GF, disintegrated; perhaps the mixture needs to be drier or the broth not boiling. Turned my beautiful stock and stuffing into SOS looking mush.

Can you make the dumplings and freeze on their own, then make the soup at a later date?

We loved this dish! It was my first time making dumplings and they turned out great. It's a nice and light dish but also very comforting.

I will never toss a turkey carcass again. This was so delicious.