Excessive heat warning issued for part of the viewing area

Grilling with Fareway: Turkey Soup with Stuffing Dumplings

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

MOLINE, Illinois - Take all your Thanksgiving leftovers and turn them into a delicious new meal! Fareway Dietitian, Caitlyn Ferin, takes everything from the veggies on the veggie tray to the turkey itself and transforms them into a brand new soup!


  • 2 egg
  • 6 Tbsp flour
  • 1 dash ground black pepper
  • 1 dash salt
  • 2 cup stuffing
  • 8 cup broth
  • 1 Tbsp canola oil
  • 1 onion
  • 2 carrot
  • 2 celery stalk
  • 2 clove garlic
  • 2 sprig thyme
  • 2 cup shredded cooked turkey
  • 1 cup corn


Chicken or vegetable broth may be used. Dice onions, carrots and celery and mince onion before cooking.


  1. In a small bowl, whisk together eggs, flour, 1/2 tsp. salt and black pepper (to taste) until smooth.
  2. Add leftover stuffing and mix until well combined.
  3. Cover and reserve.
  4. Heat oil in a stockpot.
  5. Add diced onion and minced garlic.
  6. Cook until translucent, about 6 minutes.
  7. Add carrots, celery, thyme, and broth.
  8. Cook until vegetables are soft, about 10 minutes.
  9. Wet hands and roll level tablespoons full of the dumpling mixture into balls.
  10. Drop into simmering soup; cook until dumplings float, about 3 to 4 minutes.
  11. Gently stir in turkey and corn; season with salt and pepper.
  12. Simmer until heated through.


TOTAL TIME: 20 minutes

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.