Leftover Turkey Soup with Stuffing Dumplings

An easy and flavorful use of leftover Thanksgiving turkey. Enjoy turkey and stuffing together in this slow cooker soup. Store remaining soup in an airtight container for up to several days or freeze in a well-labeled container.

Prep Time:
30 mins
Cook Time:
4 hrs
Total Time:
4 hrs 30 mins
6 servings



  • 5 cups turkey broth

  • 4 cups cubed cooked turkey

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 1 cup chopped button mushrooms

  • 1 cup frozen corn, thawed

  • 3 cloves garlic, minced

  • 1 ½ teaspoons ground thyme

  • 1 ½ teaspoons salt

  • 1 ½ teaspoons freshly ground black pepper

  • ½ teaspoon dried basil

  • ¼ teaspoon celery seed

  • ¼ teaspoon crushed red pepper flakes


  • ¾ cup milk

  • 2 large eggs

  • 4 cups leftover stuffing

  • ¼ cup dried cranberries

  • ½ medium onion, chopped

  • ½ stalk celery, chopped

  • 1 ½ teaspoons dried sage

  • 1 ½ teaspoons dried parsley

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper


  1. Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.

  2. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

  3. About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing; toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper; toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.

  4. Bake in the preheated oven until golden brown, about 20 minutes.

  5. Serve soup with stuffing dumplings.

Cook's Notes:

You can use chicken broth instead of turkey broth in the soup.

You can use broth instead of milk in the dumplings, and stale bread instead of stuffing.

Nutrition Facts (per serving)

523 Calories
19g Fat
49g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 523
% Daily Value *
Total Fat 19g 24%
Saturated Fat 5g 25%
Cholesterol 135mg 45%
Sodium 1837mg 80%
Total Carbohydrate 49g 18%
Dietary Fiber 8g 28%
Total Sugars 12g
Protein 39g
Vitamin C 21mg 105%
Calcium 170mg 13%
Iron 5mg 28%
Potassium 904mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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