You might notice that during the month of December I will not be posting that many main meals and instead, doing more sweets and treats, sides, spreads and dips and other holiday dishes. I assume that most people will be attending more parties and gatherings with family, friends and coworkers with these sweet and savory treats instead of entire meals. I know when I go home there will probably be more “snack gatherings” which is one of my favorite activities around this time. (You know I also enjoy the entire meal parts-there’s no hiding it.)
At the very least, I hope this will help some of you become inspired and make a little something for the holidays and I would love to get ideas from you. Of course, bringing some wine or liquor is a good idea but spoiler alert, you have to share. I hope your holidays don’t involve too much stress where you find yourself crying in a bathroom after grabbing a bottle of something and if so, you might want to reconsider where you go next year. Not judging.
Today’s recipe is brought to you by the letters L and T as in leftover turkey and a promise (or rather a promise to try really hard) not to transition with something as lame as that again. If you read my post yesterday, you know that I am on a leftover Thanksgiving meal kick and haven’t had my fill of turkey yet so this turkey vegetable soup with stuffing dumplings from Wes Martin at foodnetwork was happily (and easily) tossed together this past weekend. I changed some of the steps and vegetable amounts, eliminated some of the time-consuming broth-making portion but go right ahead and make your own ahead of time if you so desire and in the end, add a side of toasted bread to soak up the broth. There’s no way you can be disappointed with this meal in a bowl if you are a turkey and stuffing fiend.
Turkey Soup with Stuffing Dumplings
7-8 cups turkey or vegetable broth/stock
1 tbsp olive oil
1 bay leaf
1 large onion, chopped
2 cloves of garlic, minced
1 cup carrots, peeled and diced
1 cup celery, diced
2 tsp fresh thyme, rosemary and/or sage-chopped (a combination of these herbs was great)
1/2 tsp salt and pepper
2 large eggs
6 tbsp all purpose flour, plus more as needed
2 cups leftover stuffing
2 cups shredded leftover turkey
1 cup leftover corn kernels-optional
Heat the oil in a pot on medium heat and add the onion, garlic, bay leaf, carrots and celery, cook until soft. Add the salt/pepper and herbs for a few minutes then add the broth and bring to a simmer; continue to cook vegetables for 10 minutes.
Meanwhile, in a small bowl, whisk the eggs, flour, salt and pepper together until smooth. Add the stuffing, mix until well combined and reserve. If the dough is too soft, add more flour until the dumplings hold shape. Roll level tablespoons of the dumpling mixture into balls and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Stir in the turkey, optional corn and simmer until heated through. Serve immediately, perhaps with some toasted bread to soak up the broth.