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This hearty Turkey Soup with stuffing dumplings is the best way to turn Thanksgiving leftovers into a comforting meal that tastes completely from scratch. It’s ready in under an hour and makes the most of what’s already in your kitchen.
For another leftover turkey recipe, try my Jerk Turkey Wrap. And for more delicious turkey recipes, I have Roasted Turkey Thighs, Jerk Turkey Recipe, Cajun Butter Turkey Breast, and Jerk Turkey Legs next.
After the holiday, I’m looking for ways to make something comforting and new with what’s left from Thanksgiving dinner. My turkey soup starts with a rich, savoury broth made from leftover turkey and even the carcass if you have it, so nothing goes to waste. It’s hearty, homemade, and perfect on a chilly day.
The part I love most are the dumplings made from stuffing. It’s a nod to my Jamaican roots where dumplings are always part of a good soup, but here we’re giving it a twist by turning leftover stuffing into something fun and budget-friendly.
I also appreciate that this soup freezes well, which means you can enjoy a taste of Thanksgiving weeks later with minimal effort. It’s simple to make, full of flavour, and a really creative way to bring new life to your leftovers.
What is good to put in turkey soup?
Turkey soup is often made with vegetables like carrots, celery, and onion, plus turkey stock and leftover turkey meat. Herbs such as thyme or poultry seasoning add flavour, and some recipes include rice, noodles, or dumplings. In our Turkey Stuffing Soup, we use a savoury broth with veggies and turkey, then add stuffing dumplings for a unique twist.
Ingredients
- Butter and olive oil: I like using both for a balance of flavour and to keep the veggies from sticking.
- Onion, carrot, and celery: These are the classic soup starters that add sweetness, texture, and depth.
- Garlic: A few cloves of garlic give the broth a warm, savoury flavour.
- Flour: This helps thicken the soup slightly and gives it a heartier texture.
- Turkey stock: Homemade stock from the carcass has the richest flavour, but chicken stock works too.
- Leftover turkey meat: I shred or chop it up; dark and white meat both work well.
- Poultry seasoning: Just a little brings out that traditional Thanksgiving flavour.
- Stuffing: Leftover stuffing is perfect here, and I love transforming it into dumplings.
- Egg: This binds the stuffing together so the dumplings hold their shape.
- Flour (for dumplings): A bit more flour helps the dumplings stay light but firm.
- Salt and black pepper: I always season to taste at the end so the flavours are just right.
How to Make Turkey Soup
Sauté the Vegetables
I start by heating butter and olive oil in a large soup pot over medium heat. Once it’s warm, I add onion, carrot, celery, and garlic, then cook for about 5 to 6 minutes until everything is softened and fragrant. This step builds the flavour base for the soup.
Build the Broth
Next, I sprinkle flour over the vegetables and stir it in, cooking for a minute or two to create a light roux. Then I slowly pour in the turkey stock while stirring to avoid lumps. I add the turkey meat (and bones if I have them), season with poultry seasoning, salt, and pepper, and let it all simmer for 15 to 20 minutes so the flavours come together.
Make the Dumplings
While the soup simmers, I mix together leftover stuffing, an egg, and a bit of flour in a bowl until the mixture holds together. I form the mixture into small dumplings, about a tablespoon each, and keep them ready to drop into the pot.
Finish Your Turkey Soup
I gently add the dumplings to the simmering broth, cover the pot, and let them cook for 10 to 12 minutes until they float to the top.
At this point, I remove any turkey bones and taste the soup to adjust the seasoning. This leftover turkey soup freezes well, so I often save a portion to enjoy later.
Turkey Soup Recipe Tip
Don’t overwork the stuffing mixture when making the dumplings. Mixing it just until it comes together keeps them light and tender instead of dense.
Storage
Let the soup cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in portions for up to 3 months, then thaw overnight in the fridge before reheating on the stovetop.
Frequently Asked Questions
Turkey soup broth starts with sautéed onion, carrot, celery, and garlic, then adding flour to create a light base. Turkey stock is slowly stirred in, along with leftover turkey meat and even the carcass or bones if you have them. Letting it simmer for 15 to 20 minutes develops a rich, savoury flavour.
Yes, chicken stock works just as well if you don’t have turkey stock on hand. The flavour will still be rich and comforting, especially with the addition of leftover turkey and vegetables.
Any type of leftover stuffing can be used, whether it’s bread-based or has add-ins like sausage or herbs. The key is to mix it gently with the egg and flour so the dumplings stay tender.
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Turkey Soup Recipe
Equipment
- Large dutch oven or stock pot
- Wooden Spoon
- Mixing Bowl for dumplings
Ingredients
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 1/2 large Onion, diced
- 2 med Carrot, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, finely chopped
- 1/4 cup Flour
- 8 cups Turkey Stock, or use chicken stock
- 3 cups Leftover Turkey Meat, shredded/chopped, use bones if available
- 1/4 tsp Poultry Seasoning
- Salt and Black Pepper, to taste
Stuffing Dumplings
- 2 cups Stuffing, leftover or freshly made
- 1/4 cup Flour
- 1 Egg
Instructions
- In a large soup pot, heat butter and olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook for 5-6 minutes, stirring, until softened and fragrant.
- Sprinkle flour over the vegetables. Stir and cook for 1-2 minutes to form a light roux.
- Slowly pour in turkey stock while stirring to avoid lumps. Add turkey meat (and bones if using). Season with poultry seasoning, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15–20 minutes.
Stuffing Dumplings
- In a mixing bowl, combine stuffing, egg, and flour until mixture holds together. Form into small balls (about a heaping 1 tbsp each).
- Gently drop dumplings into simmering soup. Cover pot and cook for 10-12 minutes, until dumplings are cooked through and float to the top.
- Remove any turkey bones, adjust seasoning, serve hot and enjoy!
