There are three certainties in life: death, taxes, and Thanksgiving leftovers. Though they come year after year, most people still seem to be slaves to routine, annually recycling their turkey into boring sandwiches. This year, why not shake it up with this delicious post-Thanksgiving soup and dumplings recipe sent to us by food blogger Amber over at A Ginger in the Kitchen. Your family, your guests, and your overworked microwave will all thank you come the weekend after Thanksgiving.
The ingredients are all Thanksgiving dish and spice staples that shouldn’t be hard to find in your kitchen. Your leftover turkey and stuffing make up the base of the dish, with some of your unused produce, spices and broth from your holiday feast filling in. Perhaps the best part of this dish is how quickly and easily you can make it. With less than 20 minutes of total prep and cooking time, this dish is a welcome rest from heavy holiday cooking. So sit back, enjoy the meal, and get ready for the real holiday season to begin.
Leftover Thanksgiving Soup
- 1 tbsp olive oil
- 3 cups turkey, shredded
- ½ white onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh rosemary, chopped
- 3 14 oz. cans of chicken broth
- 24 oz. garbanzo beans, drained and rinsed
- 1 bunch kale, roughly chopped
- 3 cups leftover stuffing (sub Stove Top stuffing if there are no leftovers)
- salt and pepper to taste
- Heat olive oil in a cast iron skillet.
- Add onion and garlic. Cook over medium heat until onions are soft, about 5 minutes.
- Stir in sage and rosemary and cook for about 1 minute.
- Move mixture to a large soup pot. Add chicken broth, along with turkey and garbanzo beans.
- Bring to a boil. Add kale and simmer until kale softens. Season with salt and pepper.
- While soup simmers, prepare stuffing dumplings. Roll tablespoons of stuffing mixture into balls with wet hands.
- Once all dumplings are prepared, drop into simmering soup. Cook for two minutes.
- Remove from heat and serve.