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Katie's Cucina

Turkey & Stuffing Dumpling Soup

Turkey & Stuffing Dumpling SoupDo you struggle to use up your leftovers after the holidays? Over the next few days I’ll be sharing 3 recipes that will help you do just that–use up those leftovers and transform them into something amazing! Today, I’m sharing with you an easy recipe to make Turkey & Stuffing Dumpling Soup. If you had Turkey for Christmas and remembered to save the prized carcass you are in luck! Oh and of course have some leftover stuffing to go along with it. You might be thinking… 90 minutes? I have to be in the kitchen that long? No, not really–your water just needs to boil down to create a flavorful turkey stock. I started making this at 10 am after breakfast and by lunch time we had a comforting lunch waiting for us. Plus, who doesn’t love the smell of turkey soup simmering on the stove top?

Turkey & Stuffing Dumpling Soup via

I just did a rough chop to my veggies and let them boil down with the turkey carcass. They absorbed all the turkey flavors, which were deliciuos. The dumplings aren’t your traditional dumplings. Some will fall apart others will remain whole. This isn’t a pretty meal, but its delicious and at the end of the day that is what counts by my standards. When I made this everyone in our home was asking for seconds. I had to fend them off from the last two bowls (pictured above) so I could photograph the recipe. So if you made a turkey this holiday season and still have that carcass give my recipe for Turkey & Stuffing Dumpling Soup a try.

Print Recipe

Turkey & Stuffing Dumpling Soup

Yield: 8

Prep Time: 15 minutes

Cook Time: 75 minutes

Total Time: 90 minutes


  • 1 turkey carcass (7lb breast)
  • 12 cups water
  • 1 onion, peeled and sliced
  • 1 cup carrots, chopped
  • 2 stalks celery, diced
  • 3 cloves garlic
  • 1 bunch fresh parsley
  • 1 tbsp salt
  • 1/4 tsp black pepper
  • 2 cups leftover cooked turkey, chopped

For the dumplings:

  • 1/3 cup flour
  • 2 eggs 2 cups leftover stuffing
  • 1 tbsp chives, minced + extra for garnish


  1. In a large soup pot, boil 1 (7lb) turkey carcass with 12 cups of water, onion, carrots, celery, garlic, fresh parsley, salt and pepper. Bring to a boil then cook on medium heat for 1 hour. Remove turkey carcass from the soup pot, skim to make sure no bones are left behind. Remove the bunch of parsley from the pot as well and discard.
  2. To the stock pot add in 2 cups of cooked leftover turkey. Reduce heat to low.
  3. While the turkey is cooking with the stock and vegetables make the dumplings. Combine flour, stuffing, two eggs beaten, and chives. Mix well until all the ingredients are blended well together. The dumplings will be sticky--it's ok. That is normal. Make small golf ball like size balls and begin to carefully drop the dumplings into the soup pot. Repeat until you've used half the batter. Wash your hands, and carefully stir the soup. Raise the temperature up to medium heat and then proceed to finish dropping in the remainder of the stuffing dumpling mixture. Cook for 10 minutes and then ladle soup into bowls. Top with additional chives if desired.

Katie Original Recipe


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28 Responses to “Turkey & Stuffing Dumpling Soup”

  1. posted on December 27, 2013 at 8:57 am (#)

    Hi Katie. This looks like an absolutely delicious recipe. I really love hearty soups. I think I will make this. 🙂

    • Katie replied on January 2nd, 2014 at 3:40 pm

      Beth–its a great way to use up leftovers!

  2. Christine (CookTheStory) posted on December 27, 2013 at 9:40 am (#)

    Stuffing dumplings…genius.

  3. danielle posted on December 27, 2013 at 11:00 am (#)

    Genius! And delish – I would totally gobble this up (the gobble pun wasn’t intended but kind of works 🙂

  4. Nutmeg Nanny posted on January 6, 2014 at 6:22 pm (#)

    This is brilliant! I need this soup so badly, my mouth is watering like crazy!

    • Katie replied on January 7th, 2014 at 5:32 pm

      Thanks Brandy! It was so good!

  5. Cindy posted on November 30, 2014 at 10:01 pm (#)

    I couldn’t wait to cook a turkey so I could make this soup. It turned out so great! I’ve tried making chicken soup before and it tasted like grease water. This soup is so flavorful. Thank you for the recipe! I will definitely be making it again!

    • Katie replied on December 13th, 2014 at 6:46 am

      Cindy, I’m so glad you loved this recipe. I didn’t make this soup recipe this year, and my husband was disappointed! Guess I’ll be cooking a turkey for Christmas (along with the usual ham)!

  6. Christina posted on February 25, 2016 at 1:18 pm (#)

    Sounds great I was wondering if stuffing dumplings existed.  I wonder if it freezes well? I make turkey and stuffing at least once a month.   I always freezes my soups into family and individual size amounts.  Thanks.

    • Katie replied on February 25th, 2016 at 4:02 pm

      Oh yes they do! I’m gonna be honest, I can’t imagine that this soup will freeze well. I feel like the delicate stuffing dumplings might not hold up in the defrosting reheating process. This is a good soup to eat right then once it’s made. You can reheat but the “dumplings” will definitely start to fall apart. Hope that helps!

  7. Mae posted on November 28, 2018 at 3:05 pm (#)

    If I could attach a photo I will, I made this but the vegan version. I had leftover vegan friendly (made with veg broth)  stuffing and used egg replacers and veggie broth and used vegan sausage. Threw in carrots and spinach (the veggie on hand) and the dumplings did not fall apart! I did add a dash of baking powder to do this effect and it worked. Lovely recipe and thank you for sharing?

    • Katie replied on November 29th, 2018 at 10:00 am

      Mae, thank you for taking the time to leave a comment. I’m so glad your vegan version worked out! Thank you for sharing!

  8. Cassie B posted on December 27, 2018 at 4:15 pm (#)

    Oh ya, I’m making this tonight!

    I see that the ingredient listing includes a bunch of parsley but there is no mention of it in the directions, I see chives instead. Can you use one for the other, both or which ingredient is the preferred one for the recipe. Thanks 🙂

    • Katie replied on January 2nd, 2019 at 8:53 pm

      Hi Cassie, sorry for the delayed response. You add in the bunch of parsley in the stock during the first step. Hope that helps.

  9. Sonya posted on December 1, 2019 at 9:03 pm (#)

    I just got done making this, thank you for a wonderful recipe. Great way to use up leftovers! The dumplings were a great addition!

    • Katie replied on December 1st, 2019 at 11:12 pm

      Hi Sonya, thank you for taking the time to leave a comment! I’m so glad you enjoyed this recipe!


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