I have to admit that while I love Thanksgiving, I'm not really a fan of turkey, especially leftover turkey. I have a few small slices of dark meat with my turkey dinner, and I might pick a few more bites of the carcass, but I don't look forward to turkey sandwiches, salads, casseroles, and soup for days.
I do love soup though, just not turkey soup with the usual starches--noodles or rice. Today I was looking for a quick and easy soup to make with the turkey bones and stumbled upon this recipe for turkey vegetable soup with stuffing dumplings.
The stuffing dumplings are brilliant because they are seasoned enough (mmm, salty, herby goodness) to stand up to the slightly gamey turkey broth. I used twice as many carrots and celery for the soup (because I like a carrot-y turkey soup), added in some leftover corn, and made dumplings from the quart container we had of leftover stuffing. The result was a light, clear soup chock full of veggies (and not so much turkey) and light, fluffy, flavorful dumplings.
Hope you try it!