TURKEY SOUP WITH STUFFING
What to do after the holidays for a quick and delicious soup and use up some of your leftovers. Many recipes call for cream or half and half when making turkey soups. I decided to use some of my leftover stuffing to thicken the soup and what flavor it brought to the soup. If you have leftover carrots and celery from your veggie appetizer platter well by all means use them in this soup as well.
Ingredients: 2 cups cooked turkey or chicken, 1 onion, 2-3 carrots, 2-3 celery, 2 garlic cloves, 1/3-1/2 cup prepared stuffing, 2 teaspoon worchestershire sauce, salt and pepper, 10 cups turkey broth, drizzle olive oil. Chop all veggies, meat and stuffing about the same size.
Turkey Broth: Place turkey carcass in large soup pot. Cover with water and cook on medium for one hour OR place turkey carcass in slow cooker overnight on low. Cool and pick meat from bones. Discard bones and set broth aside.
In larger soup pot cook onion, garlic, carrots and celery and drizzle of olive oil for 5 minutes. Add stuffing, broth and worchestershire sauce, bring to boil and then turn down. Cook until carrots are tender about 10-15 minutes. The flavor and spices your stuffing brings to this soup is so great. Hope you enjoy this creative way to use your leftovers!
Turkey Broth: Place turkey carcass in large soup pot. Cover with water and cook on medium for one hour OR place turkey carcass in slow cooker overnight on low. Cool and pick meat from bones. Discard bones and set broth aside.
In larger soup pot cook onion, garlic, carrots and celery and drizzle of olive oil for 5 minutes. Add stuffing, broth and worchestershire sauce, bring to boil and then turn down. Cook until carrots are tender about 10-15 minutes. The flavor and spices your stuffing brings to this soup is so great. Hope you enjoy this creative way to use your leftovers!
Enjoy this leftover's soup!
Jan
Jan
