I have to admit that part of me is really interested in making this, and the other part of me is saying, "stuffing? In soup??"
But this could be a cool thing to make to use not only the turkey you might have left over from Thanksgiving but also the stuffing (make sure they're still safe to eat, of course). Obviously, I've had bread in soup before, and croutons, but this recipe calls for prepared stuffing, and that seems like it might be too much on the mushy side for me.
4 to 6 cups of prepared stuffing
Extra Virgin Olive Oil
2 carrots
2 ribs of celery (ribs? they mean stalks?)
1 chopped onion
2 qts of chicken stock
1 1/2 lbs of diced turkey meat (light and/or dark)
Parsley leaves
1 cup peas
1 bay leaf
Salt and Pepper
Bake stuffing in a dish in a pre-heated 350 degree oven. Heat a pan over medium heat and add olive oil. Add carrots, onions, celery, bay leaf, stock, and chicken stock and bring to a boil. Add turkey and simmer. Cook until veggies are tender, then add peas and parsley. Remove stuffing from oven and put a big ball of it in the middle of a soup bowl. Put soup around the stuffing.
I'm not sure if it means to cover the entire ball of stuffing with the soup or just put the soup around it. I guess this could be good, especially since you're cooking the stuffing again and it will probably be good and crusty.
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