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Turkey and Stuffin' Soup

Turkey and Stuffin' SoupRachael RayYield: 2 quartsPreheat 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 u
/ Source: TODAY

Turkey and Stuffin' SoupRachael Ray

Yield: 2 quarts

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

912428439593286776056960662extra virgin olive oil1tablespoon1 tablespoon extra virgin olive oil, 1 turn of the pancarrots2cup2 medium carrots, chopped or up to 2 cups of leftover baby carrots, choppedcelery22 ribs of celery, choppedonion11 onion, choppedSalt and pepperSalt and pepper, to your tastebay leaf11 bay leaf, fresh or driedturkey meat1.5pound1 1/2 pounds light and dark cooked turkey meat, dicedchicken stock2quart2 quarts of chicken stock, paper container or canned (preferred brand: Kitchen Basics)leaf parsley1A handful of flat leaf parsley, choppedfrozen peas or leftover prepared peas1cup1 cup frozen peas or leftover prepared peas, optionalapple n’ onion6cup4 to 6 cups prepared stuffing — apple n’ onion, traditional — any varietypotatoes2cup1-2 cups leftover mashed potatoes