Best 11 Turkey And Stuffing Soup Recipes

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Indulge in a comforting culinary experience with our delectable Turkey and Stuffing Soup, a heartwarming dish that captures the essence of Thanksgiving flavors. This classic soup features succulent turkey meat, savory stuffing, and a rich broth infused with aromatic herbs and spices. Perfect for a cozy meal or a special occasion, our recipe offers a delightful blend of textures and flavors that will satisfy every palate.

In addition to the classic Turkey and Stuffing Soup, we present a collection of equally enticing variations that cater to various dietary preferences and taste buds. From a creamy Slow Cooker Turkey and Wild Rice Soup that combines tender turkey, wild rice, and a creamy broth, to a zesty Turkey Tortellini Soup that bursts with the flavors of Italian herbs and cheese tortellini, our diverse selection promises a culinary adventure.

For those seeking a gluten-free option, our Gluten-Free Turkey and Stuffing Soup offers a satisfying alternative without compromising on taste. And for a vegetarian delight, our hearty Vegetarian Stuffing Soup delivers a symphony of flavors with savory stuffing, roasted vegetables, and a rich vegetable broth.

Whether you're a traditionalist or a culinary explorer, our collection of Turkey and Stuffing Soup recipes promises a tantalizing journey of flavors that will warm your soul and leave you craving for more.

Here are our top 11 tried and tested recipes!

TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS



Turkey Vegetable Soup with Stuffing Dumplings image

There's probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get every penny's worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings.

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 6 Servings

Number Of Ingredients 16

Carcass from one 12 to 14 pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2 coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels

Steps:

  • Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth.
  • Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
  • Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
  • Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

TURKEY STUFFING SOUP



Turkey Stuffing Soup image

This is a Thanksgiving tradition in our family. I've never seen a similar recipe anywhere else!

Provided by AuLait

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h55m

Yield 8

Number Of Ingredients 10

¼ cup butter
3 ribs celery, sliced
3 carrots, thinly sliced
1 large onion, chopped
3 cups chopped cooked turkey
2 cups leftover stuffing
2 large tomatoes, peeled and chopped
3 sprigs fresh parsley, minced
6 cups turkey stock
1 ½ cups egg noodles

Steps:

  • Melt butter in a stockpot over low heat. Add celery, carrots, onion; cook and stir until tender, 8 to 10 minutes. Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • Scoop hot noodles into deep serving bowls; ladle soup on top.

Nutrition Facts : Calories 296 calories, Carbohydrate 22.8 g, Cholesterol 62.6 mg, Fat 14.1 g, Fiber 2.9 g, Protein 20.4 g, SaturatedFat 5.6 g, Sodium 892.1 mg, Sugar 5.4 g

TURKEY STUFFING ROLL-UPS



Turkey Stuffing Roll-Ups image

"When I worked at a local deli, a customer gave me this family-pleasing recipe," recalls Darlene Ward of Hot Springs, Arkansas. "After a busy day, I tried it with quicker boxed stuffing mix in place of homemade dressing. It's wonderful with salad and green beans."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 5

1 package (6 ounces) stuffing mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup 2% milk
1 pound sliced deli smoked turkey
1 can (2.8 ounces) french-fried onions, crushed

Steps:

  • Prepare stuffing mix according to package directions. Meanwhile, in a small bowl, combine soup and milk; set aside. Spoon about 1/4 cup stuffing onto each turkey slice. , Roll up and place in a greased 13-in. x 9-in. baking dish. Pour soup mixture over roll-ups. Bake, uncovered, at 350° for 20 minutes. Sprinkle with onions. Bake 5 minutes longer or until heated through.

Nutrition Facts :

TURKEY AND STUFFING CASSEROLE



Turkey and Stuffing Casserole image

Two recipe classics are combined into an easy and delicious meal.

Provided by KRISTI EVANS

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h5m

Yield 5

Number Of Ingredients 8

1 (14 ounce) package seasoned dry stuffing mix
1 teaspoon ground sage
1 cup chopped celery
½ cup chicken broth
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 boneless, skinless turkey breasts - cooked and shredded
¼ cup melted butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
  • Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
  • Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

Nutrition Facts : Calories 807.4 calories, Carbohydrate 66.7 g, Cholesterol 239.2 mg, Fat 19.7 g, Fiber 4.4 g, Protein 86.3 g, SaturatedFat 8.6 g, Sodium 2523.3 mg, Sugar 3.9 g

DELICIOUS TURKEY SOUP WITH DEEP-FRIED STUFFING BALLS



Delicious Turkey Soup with Deep-Fried Stuffing Balls image

Use your turkey carcass and leftover stuffing to make this delicious soup, served with fried stuffing balls!

Provided by Howard

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 6h40m

Yield 8

Number Of Ingredients 15

2 tablespoons unsalted butter
5 carrots, diced
2 stalks celery, chopped
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 leftover turkey carcass with some meat attached
8 cups reduced-sodium chicken broth
1 teaspoon ground thyme
1 teaspoon dried sage
1 bay leaf
3 cups leftover prepared stuffing
⅓ cup fine bread crumbs
4 cups vegetable oil

Steps:

  • Heat a slow cooker on High until hot. Stir in butter, followed by carrots, celery, onion, garlic, salt, and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes.
  • Stir the turkey carcass, chicken broth, thyme, sage, and bay leaf into the slow cooker. Reduce the heat to Low, cover, and cook until turkey meat is falling off the bones, about 6 hours.
  • While the soup is cooking, make the stuffing balls. Roll the leftover stuffing into 2-inch balls. Place bread crumbs into a shallow dish and coat balls evenly in bread crumbs.
  • Heat vegetable oil in a deep pan to 350 degrees F (175 degrees C).
  • Fry stuffing balls in the hot oil until evenly browned, about 3 minutes. Remove stuffing balls with a slotted spoon and drain on paper towels. Set aside.
  • Discard the turkey bones from the soup. Serve with two stuffing balls in each bowl.

Nutrition Facts : Calories 2681.3 calories, Carbohydrate 27.2 g, Cholesterol 393 mg, Fat 253 g, Fiber 4.3 g, Protein 73.5 g, SaturatedFat 55.6 g, Sodium 1012.3 mg, Sugar 5.8 g

TURKEY STUFFING SOUP



Turkey Stuffing Soup image

My Mother found this recipe many many years ago in a local newspaper. The original clipping is long gone now, but it remains a family favorite year after year. You can add mashed potatoes, gravy, leftover veggies...it's all good!"

Provided by AuLait

Categories     Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons butter
1 large onion, chopped
3 carrots, thinly sliced
8 stalks celery, sliced
2 large tomatoes, peeled and chopped or 1 (14 1/2 ounce) can diced tomatoes
3 cups cooked turkey
3 sprigs parsley, minced (or 1 Tbsp. dried)
1 1/2 quarts turkey stock (leftover gravy mixed with water works great!) or 1 1/2 quarts beef stock (leftover gravy mixed with water works great!)
2 cups turkey stuffing
1 1/2 cups cooked pasta (optional)

Steps:

  • In a stockpot over low heat, melt butter.
  • Sauté onions, carrots and celery until tender, about 5 minutes.
  • Stir in tomatoes, turkey and parsley. Add stock and stuffing.
  • Bring soup to a boil; reduce heat and simmer, partially covered for 45-60 minutes
  • Place hot noodles in a large deep bowl; cover with soup.

Nutrition Facts : Calories 520.7, Fat 25.8, SaturatedFat 10.8, Cholesterol 110.3, Sodium 800, Carbohydrate 35.9, Fiber 7.1, Sugar 9.7, Protein 36.2

TURKEY AND STUFFIN' SOUP



Turkey and Stuffin' Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 quarts, 4 to 6 servings

Number Of Ingredients 11

4 to 6 cups prepared stuffing
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 medium carrots, chopped, up to 2 cups of leftover baby carrots, chopped
2 ribs celery, chopped
1 onion, chopped
Salt and pepper
1 bay leaf, fresh or dried
2 quarts chicken stock
1 1/2 pounds light and dark cooked turkey meat, diced
A handful of flat leaf parsley leaves, chopped
1 cup frozen peas or leftover prepared peas, optional

Steps:

  • Preheat oven to 350 degrees F and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through.
  • Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using.
  • Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup. Pull spoonfuls of stuffing away as you eat through your bowl of soup.

TURKEY AND STUFFING SOUP



Turkey and Stuffing Soup image

This is one of my very favorite "holiday leftover" recipes. It's really great because you can basically add any leftover vegetables to the soup. Again, from my Rachel Ray collection.

Provided by Hippie2MARS

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 -6 cups prepared stuffing
1 tablespoon oil
2 medium carrots, sliced thin
2 celery ribs, sliced thin
1 onion, diced
1 bay leaf
2 quarts chicken stock
1 1/2 lbs light and dark cooked turkey, diced
1/4 cup flat leaf parsley, chopped
1 cup green peas or 1 cup other leftover mixed vegetables
salt and pepper

Steps:

  • Preheat oven to 350 degrees and transfer stuffing into a small baking dish.
  • Place dish in oven and reheat 12 to 15 minutes, until warmed through.
  • Heat a pot over moderate heat and add extra-virgin olive oil.
  • Add carrots, celery and onion and lightly season vegetables with salt and pepper.
  • Add bay leaf and stock and bring liquid to a boil by raising heat.
  • Add turkey and reduce heat to simmer.
  • Simmer until any raw vegetables are cooked until tender, about 10 minutes.
  • Stir in the parsley, and peas, if using.
  • Remove stuffing from oven.
  • Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl.
  • Ladle soup around stuffing ball.
  • Pull spoonfuls of stuffing away as you eat through your bowl of soup.

TURKEY AND DRESSING SOUP (USE UP THOSE LEFTOVERS SOUP)



Turkey and Dressing Soup (Use up Those Leftovers Soup) image

This is more of a concept than an actual measured out recipe. It is how I like to use up Thanksgiving dinner leftovers. I can only have so many turkey sandwiches before I hurl.

Provided by Pot Scrubber

Categories     Stocks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

6 cups turkey broth or 6 cups chicken broth
1 1/2 cups cooked turkey (approximately)
1 cup prepared stuffing (approximately)
carrot (cooked plain)
peas (cooked plain)

Steps:

  • Directions? Are you kidding? Make it up as you go along but here is an example.
  • After carving your turkey save any tasty drippings for later to add to your turkey or chicken stock.
  • Force feed your family left over turkey for a couple of days and then round up the remains of that poor bird.
  • Heat 4-6 cups or so of homemade turkey stock in a saucepan until simmering, or use purchased chicken stock.
  • Toss the turkey into the pot along with some stuffing. Cornbread stuffing is particularly nice but I have used both cornbread and bread stuffing. If you have made a fancy smancy raisin/oyster/cranberry/walnut/apple stuffing this recipe is not for you this year. Keep it simple.
  • If you have any left over steamed peas throw a handful into the pot. If you have any steamed left over carrots throw some of them in, too. Keep in mind I'm not talking about left over pea SALAD or carrots cooked in brown sugar and nutmeg! Keep it simple.
  • You may or may not need to add any additional seasonings, depending on how well seasoned your stuffing was.
  • If you don't have any left over veggies that is fine. It is still good with just turkey and stuffing.
  • Add seasonings if you need to.
  • Your end result will only be as good as your turkey dinner was to begin with and your own imagination. Good luck!

TURKEY AND STUFFING DUMPLING SOUP



Turkey and Stuffing Dumpling Soup image

Perfect for leftover Thanksgiving dinner. For leftover stuffing, add an egg to help it keep it's shape, if needed. Adapted from Baked by Rachel blog.

Provided by sheepdoc

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 21

1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup corn
1 tablespoon minced garlic
1 1/2 teaspoons dried thyme
1/2 teaspoon dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/4 teaspoon red pepper flakes
4 cups turkey, bite-sized pieces
5 cups chicken broth
3/4 cup broth
2 eggs
4 cups dry bread cubes
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 tablespoon dried sage
1/2 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Put all soup ingredients in crockpot. Cook on high 4 hours.
  • About an hour before the soup is done, preheat oven to 425.
  • Combine broth and eggs, add bread and let absorb.
  • Add remaining ingredients and toss to combine.
  • Grease cookie sheet or use parchment paper.
  • Make stuffing balls with cookie scoop (or by hand).
  • Bake 20 minutes.
  • Serve soup with stuffing dumplings.
  • Store leftovers separately.

Nutrition Facts : Calories 147.1, Fat 3.3, SaturatedFat 0.9, Cholesterol 46.5, Sodium 1266.6, Carbohydrate 22, Fiber 2.6, Sugar 4.8, Protein 7.9

LEFTOVER TURKEY SOUP WITH STUFFING DUMPLINGS



Leftover Turkey Soup with Stuffing Dumplings image

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.

Provided by My 3 boys

Categories     Holidays and Events Recipes     Thanksgiving     Leftovers

Time 4h30m

Yield 6

Number Of Ingredients 24

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

Steps:

  • 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.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • 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.
  • Bake in the preheated oven until golden brown, about 20 minutes.
  • Serve soup with stuffing dumplings.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 49.1 g, Cholesterol 135.4 mg, Fat 19.1 g, Fiber 7.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 1836.7 mg, Sugar 11.7 g

Tips:

  • Use leftover turkey: This soup is a great way to use up leftover turkey from Thanksgiving or Christmas dinner.
  • Make your own stuffing: If you don't have any leftover stuffing, you can easily make your own. Simply follow a recipe online or in a cookbook.
  • Use a variety of vegetables: This soup is a great way to sneak in some extra vegetables. Try adding carrots, celery, onion, and peas.
  • Season to taste: Be sure to season the soup to taste with salt, pepper, and other herbs and spices. You can also add a splash of white wine or chicken broth for extra flavor.
  • Serve with a side of bread or crackers: This soup is delicious served with a side of bread or crackers for dipping.

Conclusion:

Turkey and stuffing soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover turkey and stuffing from Thanksgiving or Christmas dinner. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.

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