Ingredients
Scale
- 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
- 2 cups Randall Great Northern 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
Instructions
- 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 great northern 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.