Slow Cooker Turkey and Stuffing Dumpling Soup

Ingredients

Soup:
1 C yellow onion, chopped
1 C celery, chopped
1 C carrots, chopped
1 C button mushrooms, chopped
1 C whole kernel corn
3 cloves garlic, minced
1 1/2 tsp dried thyme
1/2 tsp dried basil
1 1/2 – 2 tsp salt
1 – 1 1/2 tsp ground black pepper
1/4 tsp celery seed
1/4 tsp red pepper flakes, optional
4 C turkey
5 – 5 1/2 C turkey or chicken broth

Dumplings:
3/4 C broth or milk
2 large eggs
4 C stale bread or stuffing
1/2 C yellow onion, chopped
1/2 C celery, chopped
1/4 C dried cranberries
1/2 Tbsp dried sage
1/2 Tbsp dried parsley
1/4 tsp salt
1/4 tsp ground black pepper

Directions

Add all soup ingredients to the bowl of a 5 1/2-6 quart slow cooker. Cover and cook on high for 4 hours.

Meanwhile, preheat oven to 425°F degrees. Prepare a baking sheet with parchment paper or a silicone baking mat. In a large bowl combine broth or milk with 2 eggs. Add stale bread cubes. Toss and allow bread to soak up liquid. Add remaining dumpling ingredients. Toss to combine well.

Using a large cookie scoop, scoop and transfer stuffing balls to prepared baking sheet. Bake for 20 minutes or until browned.

Serve soup with stuffing dumplings.

Store remaining soup in an airtight container for up to several days or freeze with a container well labeled.