Recipe: Turkey and Stuffin’ Soup


Turkey and Stuffin' Soup, Courtesy: www.foodnetwork.com
Turkey and Stuffin’ Soup, Courtesy: http://www.foodnetwork.com
I love making soup. I love the rich aromas and the comforting flavors. I also love Thanksgiving leftovers. This recipe combines the heartwarming goodness of soup with the comfort of Thanksgiving leftovers.  Instead of boring turkey sandwiches and dry leftover stuffing, try this Turkey and Stuffin’ soup to extend that holiday feeling.
Ingredients:
4 to 6 cups prepared stuffing
1 Tbsp. (1 turn around the pan) extra-virgin olive oil
2 medium carrots, chopped, up to 2 cups of 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
Directions:
  1. Preheat oven to 350 degrees F and transfer stuffing into a small baking dish.
  2. Place dish in oven and reheat 12 to 15 minutes, until warmed through.
  3. Heat a pot over moderate heat and add extra-virgin olive oil.
  4. 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.
  5. Add celery and onion and lightly season vegetables with salt and pepper.
  6. Add bay leaf and stock and bring liquid to a boil by raising heat.
  7. Add turkey and reduce heat to simmer.
  8. Simmer until any raw vegetables are cooked until tender, about 10 minutes.
  9. Stir in the parsley, and peas, if using.
  10. Remove stuffing from oven.
  11. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl.
  12. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup.
  13. Pull spoonfuls of stuffing away as you eat through your bowl of soup.
Food Mingle Blog Alternatives and Substitutions:
  • You can really make this soup with whatever Thanksgiving leftovers you have on hand – that’s the beauty of soup!
Yield: 2 quarts
Source: http://www.foodnetwork.com, Courtesy: Rachael Ray, Show: 30 Minute Meals, Episode: Thanksgiving
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