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Stuffing Dumpling Soup

 Stuffing Dumpling Soup
I've always loved turkey, dumplings and stuffing, so I combined them and added a punch of Creole flavor. My family loves it, even my little ones. It's got some kick, but a dollop of sour cream mellow that out. —Relina Shirley, Reno, Nevada
5 ServingsPrep: 20 min. Cook: 25 min.


  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth
  • 1-1/2 cups chopped fresh carrots
  • 2 teaspoons Creole seasoning
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 2 cups cooked stuffing
  • 2 cups cubed cooked turkey
  • 1-1/2 cups cut fresh green beans


  • In a Dutch oven, saute mushrooms and onion in oil until tender. Add
  • garlic; cook 1 minute longer. Add the broth, carrots and Creole
  • seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 5-8
  • minutes or until carrots are tender.
  • Meanwhile, in a large bowl, whisk eggs and flour until smooth.
  • Crumble stuffing over mixture; mix well. If necessary, add water, 1
  • teaspoon a time, until mixture holds its shape.
  • Add the turkey and green beans to soup; return to a boil. Drop
  • stuffing mixture by heaping tablespoonfuls onto simmering soup.
  • Cover and simmer for 8-10 minutes or until a toothpick inserted in a

2 of 2

Stuffing Dumpling Soup (continued)

Directions (continued)

  • dumpling comes out clean (do not lift the cover while simmering).
  • Yield: 5 servings.
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.