Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Prepared stuffing - (to 6)

  2. 1 tablespoon 15ml Extra-virgin olive oil

  3. 1 turn around the pan

  4. 2 Carrots - chopped (medium)

  5. 2 cups of leftover baby carrots,

  6. Chopped)

  7. 2 Celery ribs - chopped

  8. 1 Onion - chopped

  9. Coarse salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 1 Fresh or dried bay leaf

  12. 2 Chicken stock

  13. 1 1/2 lbs 681g / 24oz Light and dark cooked turkey meat - diced

  14. A handful of flat-leaf parsley leaves - chopped

  15. 1 cup 237ml Frozen peas or leftover prepared peas -

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through.

  2. 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.

  3. 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 bowl of soup.

  4. This recipe yields 2 quarts, 4 to 6 servings.


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