Soon families will be gathered around a table with abundant choices giving thanks for all that they have. The meal that took a week of planning and eight hours to prepare will be consumed in twenty minutes. Then what? More football and LEFTOVERS! In this week’s Heinen’s 4PM Panic post I thought I would share some ideas for using up some of the Thanksgiving leftovers.
Of course there is always the sandwich. When I lived in Newport RI there was a sandwich shop near my house that roasted a huge turkey every Thursday. The special sandwich on Thursdays was stacked with turkey, stuffing, cranberry, provolone cheese and Hellmann’s mayonnaise on a fresh roll. That is what I look forward to the day after Thanksgiving.
Last week we presented a few sides for Thanksgiving, you can find the post here. We love mixing some of the left over mushrooms with pasta for an easy pasta dinner.
Soup is always an easy way to use Thanksgiving leftovers. In this recipe I have a unique way to include stuffing.
Turkey Soup with Stuffing Dumplings
- 2 quarts chicken stock
- 2 cups left over stuffing
- 2 cups left over turkey
- 1/2 cup chopped carrotts
- 1/4 cup chopped celery
- 2 cloves chopped garlic
- 1/2 small onion chopped
- 3 sliced scallions
- salt and pepper to taste
- 4 thyme sprigs
- 2 eggs
- 2-3 TBS flour
- In a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
- In a stockpot heat the oil over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, add broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
- Roll the stuffing into golf ball sized balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. add sliced scallions to garnish (optional) Serve immediately.
Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.
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Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She regularly shops at Heinen’s for the family dishes she features via Table and Dish on Instagram and on her website at TableAndDish.com.
Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.