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Turkey Soup with Stuffing Dumplings

Serves8
IngredientsEggs, Poultry, Vegetables
Day PartDinner
Menu PartSoup
Cuisine TypeAmerican

Hearty turkey vegetable soup is made fragrant with sage and sweetened by squash. Stuffing dumplings add a perfect finishing touch to the soup.

Ingredients

2 cups carrots, medium dice
2 cups onions, medium dice
2 cups celery, medium dice
2 cups leeks, medium dice
1⁄4 cup butter
4 lb. turkey scraps & bones from roasted birds
2 cups pumpkin or butternut squash, diced
4 cups stuffing (leftover)
6 eggs, slightly beaten
1⁄4 cup fresh sage, chopped
2 tsp. garlic, chopped
6 tbsp. butter
1⁄4 cup parmesan cheese, grated
 

Steps

1. In a stock pot over medium heat, sauté carrots, onions, celery and leeks in butter 5 min. until tender.

2. Add turkey scraps and water to cover. Simmer uncovered 11⁄2 hr. Strain soup; season to taste. Add pumpkin; simmer until tender. Reserve warm.

3. In a bowl, combine stuffing, eggs, sage, garlic and butter. Scoop heaping tablespoons of stuffing mixture into soup and cook 10 min. over low heat.

4. Ladle soup and a few dumplings into deep bowls and sprinkle with cheese.
 

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