Turkey and Stuffing Soup Recipe

• Difficulty: Easy
• Yield: 2 quarts, serving 4 to 6
• Nutritional Information Per Serving (1 of 6): Calories 647, Total Fat 25g, Saturated Fat 6g, Carbohydrates 55g, Dietary Fiber 7g, Sugar 11g, Protein 48g, Cholesterol 124mg, Sodium 1552mg
• Total time: 30 minutes
• Prep time: 15 minutes
• Cook time: 15 minutes

Ingredients

• 4 to 6 cups prepared stuffing
• 1 tablespoon extra-virgin olive oil (about one swirl in the pan)
• 2 medium carrots, chopped (or up to 2 cups chopped leftover baby carrots)
• 2 ribs celery, chopped
• 1 onion, chopped
• Salt and pepper to taste
• 1 bay leaf, fresh or dried
• 2 quarts chicken stock
• 1½ pounds cooked turkey (light and dark meat), diced
• Handful of chopped flat-leaf parsley
• 1 cup frozen peas (optional)

Instructions

Transform your Thanksgiving leftovers into a cozy, hearty soup that feels like a warm hug in a bowl!

1. Preheat oven to 350F. Place stuffing in a small baking dish and warm for 12-15 minutes until heated through.
2. In a large pot over medium heat, add olive oil. Chop and add carrots (finely dice fresh ones or chop leftover baby carrots), celery, and onion as you go. Season lightly with salt and pepper, toss in the bay leaf, and pour in chicken stock. Bring to a boil, then add diced turkey. Reduce to a simmer and cook 10 minutes until veggies are tender. Stir in parsley and peas, if using.
3. Scoop warm stuffing into soup bowls using an ice cream scoop. Ladle soup around it for a fun matzo-ball-soup vibe. Dive in and enjoy every comforting bite!