Leftover Turkey Recipes
Turkey and Stuffin' Soup
Yield: 2 quarts, 4 to 6 servings
Ingredients
- 4 to 6 cups prepared stuffing
- 1 tablespoon extra-virgin olive oil
- 2 medium carrots, chopped, or up to 2 cups leftover baby carrots, chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- Salt and pepper
- 1 bay leaf, fresh or dried
- 2 quarts chicken stock
- 1 1/2 pounds light and dark cooked turkey meat, diced
- A handful of flat leaf parsley leaves, chopped
- 1 cup frozen peas or leftover prepared peas (optional)
Instructions
- Heat oven to 350 degrees F.
- Spread olive oil in small baking dish.
- Transfer stuffing into baking dish. Place dish in oven
and reheat 12 to 15 minutes, until warmed through.
- Heat a pot over moderate heat and add extra-virgin olive oil.
- Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat.
- Add turkey and reduce heat to simmer.
- Simmer until any raw vegetables are cooked until tender, about 10 minutes.
- Stir in the parsley, and peas, if using.
- Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of
stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup.
- Pull spoonsful of stuffing away as you eat through your bowl of soup.