In culinary school, we learned the formal definitions of the various types of soups. One specific type is a panade, which incorporates bread crumbs as a thickening agent. This term is also used to refer to the use of bread crumbs as a binding agent in general, for anything from quenelles to meatballs. Even the canederli dumplings and bread gnocchi we see on our culinary bike tours would qualify. The well-known soup from Tuscany, Pappa al Pomodoro, is an example of a panade.
With a refrigerator full of Thanksgiving leftovers, what better way to put all of them to use than to combine them in a soup. A few years ago I threw in the stuffing as well, and I’ve been making this ‘panade’ soup every year since. Even my kids enjoy it, all the while they are insisting they are tired of turkey.
A nice change this year was the addition of the dijon mustard. I found a recipe in the “Silver Spoon” Italian cookbook for a turkey stew with mustard, and it provided a nice little zing to the soup, and a new flavor element to counteract turkey fatigue. It is common in both Italy and France to serve dijon mustard along with turkey. 
This is not a recipe to follow strictly – in Italy, you would use what you have on hand. If you don’t have fennel, don’t go out and buy it. If you have something that you think would make a great addition, add it. Use more meat, less stuffing, whatever uses up those leftovers.
Print
The Best Leftover Turkey Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Transform your Thanksgiving leftovers into a comforting and flavorful soup with turkey, stuffing, and a hint of Dijon mustard for a delightful twist.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 stalks celery, peeled and sliced
- 2 carrots, peeled and sliced
- 1 onion, chopped into 1/4 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 1/4 inch dice
- Kosher salt and freshly ground pepper
- 6 cups (1 1/2 l) turkey stock, bring to a boil before using
- 1 lb (1/2 kg) turkey meat, coarsely chopped
- 2-3 cups (150-200g) stuffing
- Any leftover roasted vegetables, cut into bite sized pieces
- Any leftover gravy
- 1/4 cup (60g) dijon mustard
Instructions
- Heat the olive oil in a large stock pot over medium-high heat. Add the celery, carrots, onion, leek, and fennel. Sauté until softened and beginning to brown, about 5 minutes.
- Add the turkey or chicken stock and bring to a simmer.
- Add the shredded turkey and leftover stuffing. Stir to combine and simmer for 10-15 minutes until heated through.
- Stir in the Dijon mustard and season with salt and pepper to taste. Adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Feel free to adapt this recipe based on what leftovers you have.
- If you don’t have fennel, you can omit it or substitute with another vegetable.
- The addition of Dijon mustard adds a nice zing, but you can adjust the amount to your taste.
- This soup is a great way to use up leftover turkey and stuffing, and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 10
- Carbohydrates: 18
- Fiber: 3
- Protein: 20
- Cholesterol: 50
If You Liked This Recipe, You’ll Love These
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- French Onion Soup with Braised Short Ribs and Gruyère
- Rustic Italian Meatball and Potato Soup
Frequently Asked Questions
Why does this recipe use stuffing as a soup ingredient?
The article explains this soup is a panade — a style in which bread (or in this case, stuffing) acts as a thickening agent. The 2-3 cups of stuffing dissolve slightly into the 6 cups of turkey stock during the 10-15 minute simmer, giving the broth a satisfying body that plain turkey soup lacks.
Why add Dijon mustard to a turkey soup?
The article says the 1/4 cup of Dijon mustard came from a recipe in the Silver Spoon Italian cookbook for a turkey stew with mustard. It provides a zing that counteracts turkey fatigue and adds a new flavor element — the author notes this was a nice change from previous years’ versions of this soup.
Do I need to use all the listed vegetables, or can I work with what I have?
The article explicitly says this is not a recipe to follow strictly — use what you have on hand. The notes say if you don’t have fennel, you don’t need to go out and buy it. Any leftover roasted vegetables and leftover gravy can also go in, and the meat and stuffing proportions are flexible.
