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Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Facts 1-1/4 cups equals 390 calories, 15 g fat (3 g saturated fat), 127 mg cholesterol, 1,252 mg sodium, 38 g carbohydrate, 6 g fiber, 27 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Stuffing Dumpling Soup in Taste of Home November 2011, p69
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Reviewed on Mar. 02, 2012 by cblanton1
This recipe was delicious and easy to prepare just the way it is listed. My 13yr. old daughter actually made it the first two times we had it. We will definitely add this to our favorites!
Reviewed on Jan. 25, 2012 by Timbergurl1
This was such a great idea for thanksgiving leftovers! I wish I had thought of this YEARS ago. Even my husband, who is pickier than my two year old, liked it. The only changes I made were to omit the mushrooms (because my husband hates mushrooms and there was already cream of mushroom in the stuffing) and I used homemade turkey stock instead of chicken broth. Thanks!
Reviewed on Nov. 29, 2011 by rhansen
My niece took one bite and said it tasted like Thanksgiving in a bowl. I wish I had more stuffing left! It was awesome!
Reviewed on Nov. 26, 2011 by MMMMMJames
This was awesome.Another Thanksgiving should be scheduled for next week,so this can find its way to my table again soon.
Reviewed on Nov. 06, 2011 by aug2295
I had the perfect leftovers to make this soup, so I decided to try it. Mine was a roast chicken, so I subbed that for the turkey, skipped the mushrooms and doubled the broth since I like a soupier soup. This had a lot of flavor. I would probably season the dumplings - I used Stove top stuffing and they could have used some salt and pepper. All in all, this was excellent and different. Will definitely try again.
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