Smash it up with eggs and flour, and leftover stuffing transforms into a tender dumpling dough.

A simple bone broth made from your turkey carcass creates a savory base, which you then load up with kale and sweet potatoes for a hearty, healthy post-Thanksgiving meal.

If you prefer to roll your dumplings into visually perfect balls, leave out the 1/3 cup turkey stock for a sturdier dough, but if you don’t mind a rustic look, that additional moisture ensures a lighter dumpling.

read more about my stuffing love here