Stuffing Dumpling Soup
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 5 servings.
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 can mellow that out. —Relina Shirley, Reno, Nevada
Ingredients
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1 cup sliced fresh mushrooms
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1 medium onion, chopped
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1 tablespoon olive oil
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3 garlic cloves, minced
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4 cups reduced-sodium chicken broth
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1-1/2 cups chopped fresh carrots
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2 teaspoons Creole seasoning
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2 large eggs
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1/2 cup all-purpose flour
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2 cups cooked stuffing
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2 cups cubed cooked turkey
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1-1/2 cups cut fresh green beans
Directions
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1.
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.
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2.
Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 teaspoon at a time, until mixture holds its shape.
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3.
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 dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts
1-1/4 cups: 390 calories, 15g fat (3g saturated fat), 127mg cholesterol, 1252mg sodium, 38g carbohydrate (7g sugars, 6g fiber), 27g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.
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