Ingredients
Scale
- Dumplings:
- 3/4 cup cream or half and half
- 2 eggs
- 4 cups left over stuffing ( plain bread may also be used)
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup fresh cranberries, chopped
- 1/4 cup Wondra (regular flour can be used)
- 1 teaspoon fresh sage
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1/4 teaspoon each salt and pepper
- Soup
- 3 tablespoons butter butter, melted
- 4 tablespoons flour
- 4 cups turkey stock (or chicken)
- 2 cups leftover turkey
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 potatoes, peeled and cubed
- 3 carrots, sliced
- 1 cup frozen peas
- 1 teaspoon each fresh rosemary, thyme, sage and parsley
- Salt and ground black pepper to taste
- Parsley for garnish
Instructions
- Dumplings
- In a large bowl whisk cream with the 2 eggs. Add stuffing and remaining dumpling ingredients. Mix well. Allow to set for 30 minutes to allow the cream to be absorbed into the stuffing.
- Soup
- Melt the butter in a large stockpot and whisk in the flour, cooking for 1 minute.
- Continue whisking while adding stock.
- Add the, onion, celery, potatoes, carrots, corn, herbs, stir and season to taste with salt and black pepper. Cover and simmer on medium heat until the vegetables are tender; stirring occasionally. Add turkey and peas, stir to combine and return to a simmer.
- Using a small ice cream scoop drop stuffing mixture b onto simmering soup. Cover and simmer for 8-10 minutes. (do not lift the cover while simmering)
- If you would like a nice brown color to your dumplings ( as I did) preheat the broiler, removing the lid form the stockpot place under the broiler until the dumpling are desired color.
- Garnish with parsley and serve.