Ingredients
1 cup sliced fresh mushrooms1 medium onion, chopped1 tablespoon olive oil3 garlic cloves, minced4 cups reduced-sodium chicken broth1-1/2 cups chopped fresh carrots2 teaspoons Creole seasoning2 large eggs1/2 cup all-purpose flour2 cups cooked stuffing2 cups cubed cooked turkey1-1/2 cups cut fresh green beans
Preparation
In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, carrots and Creole seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until 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 teaspoon at a time, until mixture holds its shape.
Add the turkey and green beans to soup; return to a boil. Drop stuffing mixture by heaping tablespoonfuls onto simmering soup. Cover and simmer for 8-10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
