Leftover Turkey & Dumpling Soup

leftover thanksgiving turkey & dumpling soup with fresh herbs

serves: 6




  1. Heat a large, heavy-bottom pot over medium heat. Add enough oil to just coat the bottom. When the oil is hot, add the onions. Let the onions caramelize for about 10 minutes, or until golden brown, stirring often. Add the carrots, parsnips, and celery. Season with salt and freshly cracked black pepper. Saute for another 6 minutes or so.
  2. Add the sage, thyme, bay leaves, and stock. Stir well and bring the liquid to a simmer. Simmer for about 25 minutes, stirring often. Season the soup with salt and black pepper to taste.
  3. Meanwhile, combine the flour, baking powder, sugar, and salt in a mixing bowl. Stir to combine. Stir in the heavy cream until just incorporated. Don’t overmix (the dough will be somewhat rustic and lumpy). Break off pieces of the dough and roughly form them into small balls.
  4. Remove the herbs from the soup and stir in the leftover turkey. Add the dumplings in an even layer, making sure to submerge them under the liquid. Cover the pot and let simmer for 8 minutes. Remove the lid and simmer for 2 more minutes.
  5. Serve the soup in large bowls with fresh black pepper cracked over top.


Shredded chicken would work extremely well, too.

To reheat the soup, ladle it into a saucepan and add a little bit more stock to loosen it back up. Heat gently over medium-low heat.