When you have leftover chicken or turkey, or just love the flavors of Thanksgiving, this soup is like a Thanksgiving dinner in a bowl.  The stuffing dumplings and soup go together so well.  I used a bag of cornbread stuffing mix to make my dumplings and I’m sure they would have been better with leftover Thanksgiving stuffing but we ate all of that a long time ago!

Almost Like Thanksgiving Soup

1 medium onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
2 cups sliced mushrooms (optional)
1 teaspoon minced garlic
1/4 cup all purpose flour
1 teaspoon minced fresh thyme
1/4 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/4 cup dry sherry (optional)
4 cups chicken stock
2 cups cooked turkey, cubed  (ok to substitute cooked chicken)
1/2 cup heavy cream
salt to taste
garnish with fresh parsley

Saute onions, carrots, and celery in 2 T unsalted butter (or olive oil) over medium heat until soft (5 minutes) Increase heat to medium high and add mushrooms and garlic.  Saute 3 minutes, stirring often.  Sprinkle flour, thyme, nutmeg and pepper over vegetables; cook for 1 minutes, stirring constantly.
Deglaze with sherry, simmer until nearly evaporated, then stir in stock, turkey, and cream.  Bring to a boil and reduce to medium and simmer for 5 minutes.  Season with salt.  Garnish with parsley and serve with stuffing dumplings.

Stuffing Dumplings

3/4 cup milk
2 eggs, beaten
4 cups bread, diced, crisped in 400 degree oven for 8-10 minutes (or use cornbread, cornbread stuffing mix, or any stuffing mix)
2 strips bacon, diced
4 ounces crumbled cooked breakfast sausage (optional)
1 cup onion, diced
1/2 cup celery, diced
1/4 cup chicken broth
1/4 cup dried cranberries
2 T minced fresh sage
2 T minced fresh parsley
salt and pepper to taste

Preheat oven to 425 degrees.
Combine milk and eggs in a large bowl.  Add bread and soak until all liquid is absorbed.  Set aside.
Saute bacon in a skillet over medium heat until crisp. Remove and set aside on paper towel.  Saute onion and celery in drippings until soft, then fold in bread mixture with reserved bacon and remaining ingredients.  Form dumplings using small scoop or spoon.  Bake until brown, 20 minutes.