After serving a roast turkey, you should remove the turkey meat from the bone, then refrigerate the meat -- and the carcass, if you plan to use it for cooking -- within two hours of cooking. Use leftover roast turkey within three to four days, and stuffing within one to two days, recommends the University of Illinois Extension. You can create many delicious dishes from leftover turkey. Turkey vegetable soup with stuffing dumplings makes use of not only leftover meat but of leftover vegetables and stuffing. The soup's broth is flavored with the turkey carcass, so nothing goes to waste.
Step 1
Remove all remaining meat from a 12- to 14-pound turkey carcass.
Step 2
Place the turkey carcass, a large quartered onion, two coarsely chopped carrots, two coarsely chopped celery stalks, three smashed garlic cloves, a bay leaf and 12 whole black peppercorns in a large stockpot.
Step 3
Add enough cold water to just cover the contents, roughly 2 quarts. Bring the water to a boil, then reduce heat so that contents simmer; cook for one hour.
Step 4
Remove the stockpot from the stove. Pour the contents through a fine mesh strainer to remove solids from the broth. Discard the carcass and any solids, reserving the broth. You should have about 10 to 12 cups of broth.
Step 5
Use a whisk to combine two large eggs, 6 tbsp. of flour, 1/2 tsp. of salt and a little freshly ground black pepper, whisking until smooth. Add 2 cups of leftover stuffing, mixing until well combined. You can perform this step as the broth is simmering, keeping the stuffing mixture covered until you need it.
Step 6
Wipe the stockpot clean using a paper towel. Pour 1 tbsp. extra virgin olive oil into the stockpot and heat over medium heat.
Step 7
Add two large chopped onions and two chopped garlic cloves, cooking until they are translucent and soft, about six minutes.
Step 8
Add four sliced carrots, two sliced celery stalks, 1 tsp. of ground thyme and reserved broth. Bring to a simmer and cook about 10 minutes, until the vegetables are just soft.
Step 9
Wet your hands and roll level tablespoons of the stuffing mixture to create dumplings. Add a bit of flour if the dough is not firm enough to roll together. Drop dumplings into the simmering soup and cook until the dumplings float, about three to four minutes.
Step 10
Stir in 2 cups shredded leftover turkey meat and 1 to 2 cups of leftover vegetables, such as corn, peas and beans or any other vegetable that suits your taste. Continue simmering until the soup is heated throughout.
Things You'll Need
- Carcass from a 12- to 14-pound roasted turkey
- Large onion, quartered
- 2 carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 3 smashed garlic cloves
- 1 bay leaf
- 12 whole black peppercorns
- Large stockpot
- Fine mesh strainer
- Small bowl with cover
- Whisk
- 2 large eggs
- 6 tbsp. flour
- 1/2 tsp. salt
- Freshly ground black pepper
- 2 cups leftover stuffing
- Paper towel
- 1 tbsp. extra-virgin olive oil
- 2 large onions, chopped
- 2 chopped garlic cloves
- 4 carrots, sliced
- 2 celery stalks, sliced
- 1 tsp. ground thyme
- Flour, as needed
- 2 cups shredded leftover turkey meat
- 1 to 2 cups of leftover vegetables, such as corn, peas and beans
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