Turkey and Stuffin' Soup Recipe

Name: Turkey and Stuffin' Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 cups prepared stuffing; 1 tablespoon (1 turn around the pan) extra-virgin olive oil; 2 medium carrots, chopped, up to 2 cups of leftover baby carrots, chopped; 2 ribs celery, chopped; 1 onion, chopped; Salt and pepper; 1 bay leaf, fresh or dried; 2 quarts chicken stock; 1 1/2 pounds light and dark cooked turkey meat, diced; A handful of flat leaf parsley leaves, chopped; 1 cup frozen peas or leftover prepared peas, optional

Servings: persons

4 to 6 cups prepared stuffing
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 medium carrots, chopped, up to 2 cups of leftover baby carrots, chopped
2 ribs celery, chopped
1 onion, chopped
Salt and pepper
1 bay leaf, fresh or dried
2 quarts chicken stock
1 1/2 pounds light and dark cooked turkey meat, diced
A handful of flat leaf parsley leaves, chopped
1 cup frozen peas or leftover prepared peas, optional

1
Preheat oven to 350 degrees F and transfer stuffing into a small baking dish.
2
Place dish in oven and reheat 12 to 15 minutes, until warmed through.
3
Heat a pot over moderate heat and add extra-virgin olive oil.
4
Work close to the stove and add vegetables as you chop.
5
If you are using fresh carrots, cut them into a small dice or slice thin.
6
If you are using leftover baby carrots, cut carrots into bite-size pieces.
7
Add celery and onion and lightly season vegetables with salt and pepper.
8
Add bay leaf and stock and bring liquid to a boil by raising heat.
9
Add turkey and reduce heat to simmer.
10
Simmer until any raw vegetables are cooked until tender, about 10 minutes.
11
Stir in the parsley, and peas, if using.
12
Remove stuffing from oven.
13
Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl.
14
Ladle soup around stuffing ball.
15
Your soup will look like a chunky matzo ball soup.
16
Pull spoonfuls of stuffing away as you eat through your bowl of soup.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 to 6 cups prepared stuffing, 1 tablespoon (1 turn around the pan) extra-virgin olive oil, 2 medium carrots, chopped, up to 2 cups of leftover baby carrots, chopped, 2 ribs celery, chopped, and more.

Yes, Turkey and Stuffin' Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey and Stuffin' Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions