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Wild Turkey and Dumpling Soup Recipe

Serve this wild turkey soup recipe with warm homemade bread and a fresh garden salad.

Wild Turkey and Dumpling Soup Recipe
Add noodles or rice to this wild turkey soup recipe for added texture and flavor.
Print Recipe

I make this Wild Turkey and Dumpling Soup Recipe in the winter (usually during the holidays) and use leftover dressing for the dumplings. It's delicious and so comforting.

Serves: 4
Prep time: 20 minutes
Cook time: 1 ½ to 2 hours


  • Wild turkey breast or leg quarters
  • 3 celery ribs, sliced
  • 3 carrots, peeled and thinly sliced
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¼ cup fresh onion, grated (use cheese grater)
  • 1 tablespoon dried parsley
  • 1 tablespoon "Better Than Bouillon" turkey or chicken base
  • 5 to 6 cups leftover stuffing
  • Noodles or rice (optional)


  1. Combine turkey, celery, carrots, garlic powder, onion powder, grated onion, parsley, "Better Than Bouillon" turkey base, salt and pepper in a Dutch oven.
  2. Fill Dutch oven almost to the top with water. Bring to a boil; reduce heat, cover and simmer for 1 ½ to 2 hours or until turkey is done and can easily be removed from the bone.
  3. Remove turkey breast or leg quarters only and let stand until cool enough to handle. Pick the meat off the bone and place back into the stock pot.
  4. Mix the stuffing with 4 egg whites and roll into small balls. Fry them in a skillet with 2 tablespoons of butter – until browned on all sides.
  5. Drop the dumplings into the soup to heat through a few minutes before serving. Best served with crusty bread and butter.
  6. Serve with warm, buttered homemade bread, and a crisp garden salad with homemade salad dressing.

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