2 15oz. - Cans Diced Taters ( or diced leftover boiled taters)
2 C. - Leftover Stuffing
1 - Egg
3 Tbs. - Flour
2 32 oz. - Chicken Stock ( turkey stock if you have it)
2 Tbs. - Cream
1 Tbs. - Johnny's Seasoning
1 C. - Leftover Corn Kernels
1 Tbs. - EVOO
2 Tbs. - Butter
1 - Medium Onion ( diced )
1 - Bay Leaf
1Tsp. - Poultry Seasoning
1 Tbs. - Chopped Parsley
1/2 Tbs. - Chopped Garlic
Salt & Pepper to taste
Heat a large soup pot on medium high with the EVOO and butter, sauté the onion and garlic until just tender. Then add the turkey, corn, bay leaf, and seasonings, then cook for another 2 minutes. Stir in the stock and add the taters and bring to a boil, let the soup simmer for about 20 minutes. While the soup is cooking, mix in a bowl the stuffing, flour, and beaten egg. Once well mixed form into balls about the size of a walnut. After the soup has cooked for the 20 minutes gently place the stuffing dumplings into the boiling soup, reduce the heat to a simmer and cook for another 15 minutes. When the dumplings are cooked add the cream and thicken the stoup with a cornstarch and water slurry for a nice thick consistency. Serve this fabulous soup with Thanksgiving Day leftover green salad and enjoy.