In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 min longer. Add the broth, carrots, and Creole seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 5-8 mins or until the carrots are tender.
Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 tsp at a time, until mixture holds its shape.
Add the turkey and green beans; return to a boil. Drop stuffing mixture by heaping tablespoons onto simmering soup. Cover and simmer for 8-10 mins or until a toothpick inserted in a dumpling comes out clean
Note- The following spices may be substituted for 1 tsp Creole seasoning- 1/4 tsp each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally Submitted
11/20/2011
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