1 tablespoon olive oil
2 cups of leftover baby carrots, chopped
2 stalks of celery, thinly sliced
1 onion, diced
Salt and pepper, to taste
1 bay leaf, fresh or dried
1 1/2 pounds light and dark cooked turkey meat, diced
2 quarts of chicken stock, yours or canned
A handful of chopped parsley,
1 cup of peas, optional
4 to 6 cups of leftover stuffing
1-2 cups leftover mashed potatoes
2 cups of leftover baby carrots, chopped
2 stalks of celery, thinly sliced
1 onion, diced
Salt and pepper, to taste
1 bay leaf, fresh or dried
1 1/2 pounds light and dark cooked turkey meat, diced
2 quarts of chicken stock, yours or canned
A handful of chopped parsley,
1 cup of peas, optional
4 to 6 cups of leftover stuffing
1-2 cups leftover mashed potatoes
Preheat oven to 350 degrees. Reheat four to six cups of stuffing in a
baking dish 12 to 15 minutes.
Heat olive oil in a large pot over moderate heat, using enough to coat
the bottom with one turn of the pot.
Cut the carrots into bite-size pieces. Add celery and onion and
season the pot with salt and pepper. Add the bay leaf and broth and
bring everything to a boil.
Add the turkey and reduce heat. Simmer until any raw vegetables are
tender, about 10 minutes. Stir in leftover mashed potatoes to thicken
the soup. Stir in parsley and peas if used.
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.
Makes 2 quarts, 4 bowls and then some
Preparation time: 10 to 15 minutes
Cooking time: 15 minutes
baking dish 12 to 15 minutes.
Heat olive oil in a large pot over moderate heat, using enough to coat
the bottom with one turn of the pot.
Cut the carrots into bite-size pieces. Add celery and onion and
season the pot with salt and pepper. Add the bay leaf and broth and
bring everything to a boil.
Add the turkey and reduce heat. Simmer until any raw vegetables are
tender, about 10 minutes. Stir in leftover mashed potatoes to thicken
the soup. Stir in parsley and peas if used.
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.
Makes 2 quarts, 4 bowls and then some
Preparation time: 10 to 15 minutes
Cooking time: 15 minutes
| A great new way to use up those turkey dinner leftovers. |
| The Soup Chef presents ... Leftover Stuffing Soup at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Soups | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
