TURKEY AND STUFFIN' SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 cups of leftover stuffing
  • 1 Tablespoon Olive Oil
  • 2 medium carrots, chopped
  • 2 ribs of celery, chopped
  • 1 onion,chopped
  • salt and pepper
  • 1 bay leaf, fresh or dried
  • 2 quarts of chicken stock
  • 1 1/2 pounds (aprox.2 cups) of cooked turkey, diced
  • a handful flat leaf parsely, chopped1 cup frozen peas, optional

Directions

  • Prepare oven to 350* and transfer stuffing into a small baking dish and re-heat for 15 mins.
  • Heat a pot over moderate heat and add oilive oil.
  • Work close to the stove and add vegetables as you chopped.
  • Add carrots, celery, onion and lightly season with salt and pepper.
  • Add bay leaf and stock and bring liguid to a boil by raising the heat.
  • Add turkey and reduce heat to a simmer.
  • Simmer until any raw vegetables are cooked tender, about 10 mins.
  • Stir in the parsely and peas.
  • Remove stuffing from oven.
  • Using an ice cream scoop, place a healthy scoop of stuffing in the center of the bowl.
  • Laddle soup around stuffing ball.
  • Your soup will look like a chunky matzp ball soup. Pull spoonfuls of stuffing away as you eat through your bowl of soup.

Notes

OK ...here's a recipe I seen Racheal Ray make one day last week on the Food Channel. It looked so good and another good way to use your "LEFTOVERS" from Thanksgiving. Hope you give it a try.

Categories: Soup  Soup  Thanksgiving 
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