Potato and Turkey Soup with Parmesan Stuffing Dumplings

Potato and Turkey Soup with Parmesan Stuffing Dumplings
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 1/2 cups fresh white breadcrumbs
  • 1 1/2 cups leftover stuffing
  • 3 eggs, lightly beaten
  • 1/3 cup grated Parmesan
  • 1/2- 1 tablespoon crushed red pepper (optional)
  • 3 cups turkey or chicken stock
  • 2 ounces thinly sliced prosciutto
  • 3 cups leftover mashed potatoes
  • 2 cups chopped leftover turkey
  • 2 cups leftover green beans


Preheat the oven to 400 degrees . In a large bowl, combine the first 4 ingredients and the crushed red pepper, if using. Roll into 18 dumplings, each the size of a walnut.

In a medium pot, bring the stock and 3 cups water to a boil. Add the dumplings; simmer, covered, turning occasionally, until cooked through, about 15 minutes.

Meanwhile, set a wire rack over a rimmed baking sheet. Arrange the prosciutto slices in a single layer on the rack. Bake until crispy, 6 to 8 minutes. Transfer to a work surface and let cool. Crumble the prosciutto.

Using a slotted spoon, carefully transfer the dumplings to a shallow bowl; reserve the cooking liquid in the pot. In a large bowl, whisk 2 cups of the cooking liquid and the mashed potatoes; pour back into the pot. Bring the soup to a boil, stirring often.

Add the turkey and green beans to the soup and simmer until just heated though, 2 to 3 minutes. Divide the dumplings among bowls, ladle the soup over the dumplings and sprinkle with the crumbled prosciutto.