Stuffing Dumplings . . .

We always seem to have leftover bread stuffing from Thanksgiving. Even after we have done our best to eat up all the leftovers, half a pan of bread stuffing will glare at me every time I open the refrigerator. I finally discovered a way to use up the entire leftover situation even down to the stuffing.

Stuffing Dumplings

2 eggs
1/2 cup all-purpose flour
2 1/2 cups leftover bread stuffing

Beat the eggs and flour together until smooth.  Break up the stuffing and hand mix it into the egg/flour mixture. Stir into a  mixture that will hold together when you form it into dumpling-sized balls. To cook,  drop the balls of stuffing (about a tablespoon and a half in size) into simmering soup. Cover and keeping it on a gentle simmer, cook for ten minutes.

This recipe works with turkey or chicken soup. If all you have is broth, just use that with the addition of the diced vegetables along with the dumplings. This can be as elaborate or as simple as your budget demands.

You can also cook the dumplings in salted water and serve them alongside leftover turkey and gravy for a new way of enjoying the leftovers. Don't forget the cranberry sauce!