Turkey and Stuffin' Soup

by Bob Sassone, Posted Nov 27th 2006 @ 2:01PM

Stove Top Stuffing 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.

Filed Under: Fall Flavors, Leftovers, Ingredients
Tags: comfort food, fall flavors, holiday, leftover stuffing, leftover turkey, leftovers, LeftoverTurkey, soup bowl, SoupBowl, thanksgiving, turkey soup

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Reader comments (Page 1 of 1)

11-27-2006 @3:30PM Cary said... Think of it kind of like matzo balls and maybe texture won't seem so.....odd? I don't know...
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11-27-2006 @4:30PM glenn west said... I've added stuffing to my Turkey soup for years now - it helps make it better...ALSO, I add a couple of tablespoons of the gravy(with the giblets of course)...
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11-27-2006 @4:39PM Kate said... That actually sounds good to me. Matzo Ball is a good comparison. Plus, bread as a thickener isn't at all unusual. Nor is a floating wedge of bread and cheese in onion soup, or, a crust on top of pot pie. Starch and soup isn't an odd combo to me. I think I'll actually make this one, as it sounds easy to customize.
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11-27-2006 @7:34PM Toni said... I always add stuffing to my turkey soup,it infuses the soup with herbs and seasoning from the stuffing.
My grandchildren love the soup,you can also add carotts.
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11-28-2006 @1:29AM LEE NOORDA said... USE A CUP OF PRE SKINNED CARROTS 1/4 INCH SLICED ALSO PRE FRY THE ONIONS IN BUTTER FOR THE STUFFING AND SOME CRANBERRY SAUCE.
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11-28-2006 @8:33AM Sindy said... Sounded Odd at first but now seems interesting. Like a turkey dinner in a bowl. I might make several smaller balls of stuffing. I have never had Matzo ball soup but I would guess that would be the same type of idea.
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