Recipe: Turkey and Stuffin' Soup
- 1 tablespoon extra virgin olive oil, 1 turn of the pan
- 2 medium carrots, chopped or up to 2 cups of leftover baby carrots, chopped
- 2 ribs of celery, chopped
- 1 onion, chopped
- Salt and pepper, to your taste
- 1 bay leaf, fresh or dried
- 1 1/2 pounds light and dark cooked turkey meat, diced
- 2 quarts of chicken stock, paper container or canned (preferred brand: Kitchen Basics)
- A handful of flat leaf parsley, chopped
- 1 cup frozen peas or leftover prepared peas, optional
- 4 to 6 cups prepared stuffing — apple n’ onion, traditional — any variety
- 1-2 cups leftover mashed potatoes
Preheat oven to 350 F and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes; until warmed through.
Heat a pot over moderate heat and add olive oil, 1 turn of the pan. 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 broth and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked to tender, about 10 minutes. Stir in leftover mashed potatoes to thicken soup. Stir in parsley and peas (optional).
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 spoonfuls of stuffing away as you eat through your bowls of soup.
Preparation time: 10 to 15 minutes
Cooking time: 15 minutes
Yield: 2 quarts