After-Thanksgiving-Soup with Stuffing Dumplings

After-Thanksgiving-Soup with Stuffing Dumplings

Using your leftover turkey and stuffing for this soup, the house smells like Thanksgiving all over again, without all the effort.

2 tablespoons butter

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

2 cups mushrooms, quartered

1 tablespoon minced garlic

1/4 cup flour

1/2 teaspoon thyme

1/4 teaspoon pepper

1/4 cup cooking sherry

4 cups chicken broth

2 cups cooked, diced turkey or chicken

1/2 cup half & half

In a soup pot, melt the butter and sauté the onion, celery and carrot until tender.  Add the mushrooms and cook until tender.  Add the garlic and cook for 1 minute more.  Sprinkle on top of the cooked vegetables the flour, thyme and pepper.  Cook 1 minute, stirring constantly.  Add the sherry and bring the skillet to a simmer, scraping up the bits on the bottom of the pan (deglazing) until the sherry has evaporated. Stir in the broth and turkey, bring to a boil, reduce heat and simmer for 5 minutes.  Add the half & half and simmer until heated through.  Serves 8

Stuffing Dumplings

2 cups prepared stuffing

2 eggs

In a mixing bowl, combine the leftover stuffing and stir in the eggs.  Line a baking sheet with parchment.  Using a 1/4 measuring cup, mold the stuffing into a dumpling and place on the baking sheet.  Bake at 425 for 15 minutes, or until browned. Makes 8 dumplings.

Place the dumpling in a soup bowl and pour the warm soup over the top and serve.