The Best Leftover Turkey Soup
Recipe Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
  • 2 tablespoons extra virgin olive oil
  • 2 stalks celery, peeled and sliced
  • 2 carrots, peeled and sliced
  • 1 onion, chopped into ¼ inch dice
  • 1 leek, white part only, cut in half lengthwise and thinly sliced, rinsed in a large bowl to remove grit
  • 1 bulb fennel, tough outer parts removed, chopped into ¼ inch dice
  • Kosher salt and freshly ground pepper
  • 6 cups (1.5 l) turkey stock, bring to a boil before using
  • 1 pound (0.5 kg) turkey meat, coarsely chopped
  • 2-3 cups (150-200g) stuffing
  • Any leftover roasted vegetables, cut into bite sized pieces
  • Any leftover gravy
  • ¼ cup (60g) dijon mustard
  • kosher salt and freshly ground pepper
  1. Heat the olive oil in a large stock pot over medium-high heat. Add the celery, carrots, onion, leek and fennel. Saute until softened and beginning to brown, about 5 minutes. Season with salt and pepper.
  2. Add the hot turkey stock, and simmer until the vegetables are cooked through, about 5 minutes.
  3. Add the turkey meat, stuffing, roasted vegetables, gravy and dijon mustard. Simmer until heated through, season with salt, pepper and additional mustard if desired, and serve.
Recipe by Honest Cooking at