Turkey Stuffing Soup

Ingredients

For the Soup Base

• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 large onion, diced
• 2 medium carrot, diced
• 2 stalks celery, diced
• 4 cloves garlic, finely chopped
• 1/4 cup flour
• 8 cups turkey stock, or use chicken stock
• 3 cups leftover turkey meat, shredded/chopped, use bones if available
• 1/4 tsp poultry seasoning
• Salt and black pepper, to taste

For the Stuffing Dumplings

• 2 cups stuffing, leftover or freshly made
• 1 egg
• 1/4 cup flour

Directions

1. In a large soup pot, heat butter and olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook for 5-6 minutes, stirring, until softened and fragrant. 
2. Sprinkle flour over the vegetables. Stir and cook for 1-2 minutes to form a light roux. 
3. Slowly pour in turkey stock while stirring to avoid lumps. Add turkey meat (and bones if using). Season with poultry seasoning, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15–20 minutes. 

For the Stuffing Dumplings

1. In a mixing bowl, combine stuffing, egg, and flour until mixture holds together. Form into small balls (about a heaping 1 tbsp each). 
2. Gently drop dumplings into simmering soup. Cover pot and cook for 10-12 minutes, until dumplings are cooked through and float to the top. 
3. Remove any turkey bones, adjust seasoning, serve hot and enjoy!