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Categories:
onion celery carrot corn garlic thyme dried basil salt pepper red pepper turkey chicken broth dumplings broth eggs bread cubes onion celery sage parsley salt pepper
Viewed: 91 - Published at: 3 years agoIngredients
- Soup
- 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
- Dumplings
- 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
Method
- 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.
