What to do with those leftovers from Christmas dinner? Why, make a soup of course!
There’s usually leftovers at Christmas or thanksgiving and every home cook will have their own mix of dishes that they put on the table for these occasions. Our dinner is usually composed of a mix of these: Brussels sprouts, green beans, white asparagus, stuffing, beets, red cabbage, Boston lettuce salad, cranberry sauce and sweet potato pie. I do make a certified organic, free range turkey at this time with a gravy and a turkey bone broth (no waste) afterward for those members of my family that choose to eat animals. There was a time in the history of humanity when certain animals were eaten at certain times of year, not year round as it is now. Some cultures don’t consume animals at all but may use some secretions like milk, eggs or honey. So reducing the consumption of animals is also helping bring a balance back to the earth. Allowing animals to have a more natural life rather than a life whose soul purpose is to be a commodity for the masses and thus pumped full of growth hormones and antibiotics. Reducing your consumption of these factory farmed animals is good for you too! As the saying goes: “You are what you eat”.
This recipe is easy to make vegetarian or vegan though, using a vegetarian bouillon and making a flax egg in place of the egg in the stuffing dumpling.
I don’t normally cook from packages but stuffing is the exception. I do like to add some things to my stuffing but that’s another recipe for another time. It’s very convenient to have ready-made herbed bread cubes when you need to make quite a few other dishes. It’s also very handy when making these dumplings.
To make the stuffing dumpling: make the stuffing according to the package directions, then add the parsley, a little more water and the egg. Then stir together. It should hold together when pressed, you wouldn’t want it falling apart in the soup.
Forming the dumplings: press a spoonful of stuffing between 2 soup spoons, then drop into the boiling soup. I like to use spoons rather than my hands as the stuffing will be hot.
Soup is very nourishing and in the winter very necessary to keep hydrated. This soup is low in calories as well, to boost hydration and nutrients serve with a side salad. When meal planning, I suggest planning one day a week to be a soup day. This soup will be gobbled up and there may not be leftovers!
Christmas Dinner Soup with Stuffing dumplings
- 1 tbsp vegetable oil
- 3 small carrots, diced or cubed yams
- 2 small onions, diced
- 2 stalks celery, sliced
- 1/2 cup cooked wild rice
- 1/2 cup cooked red cabbage
- 1/2 cup cooked cubed beets
- 1 cup green beans, cut into 1″ segments
- 1.5 L vegetarian chicken bouillon or turkey bone broth
- 1.5 L water
- 2, 120 g boxes stuffing mix
- 1 cup water
- 1 egg, beaten
- 1/2 cup chopped parsley
- salt & pepper
- Prepare your ingredients before hand then, in a large stockpot set on medium heat, add the oil, carrots, onions and celery and cook, stirring often so they don’t stick to the bottom, until softened (about 10 minutes).
- Add the green beans and cook for a few more minutes until the beans are bright green then add the chicken stock and water and let simmer for about 10 minutes.
- In the meantime, cook the stuffing according to package directions, adding about 1 cup of water extra and the parsley. Stir, then add the beaten egg and stir again. The stuffing should hold together.
- Add the rice, beets and cabbage, salt & pepper to the soup.
- Turn up the heat until the soup comes to a rolling boil.
- Using 2 soup spoons, scoop up a spoonful of the stuffing and form a dumpling using the 2 spoons. Then drop into the boiling soup. Continue until all stuffing is used then cook for about 2 minutes. The dumplings should rise to the top. Turn off the heat and serve! Sprinkle with additional parsley if desired.
- Enjoy life in the pink!