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The Best Leftover Turkey Soup

  • Author: Kathy Bechtel
  • Total Time: 40 minutes
  • Yield: 6 1x


  • 2 tablespoons 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 (1.5 l) turkey stock, bring to a boil before using
  • 1 pound (0.5 kg) turkey meat, coarsely chopped
  • 23 cups (150-200g) stuffing
  • Any leftover roasted vegetables, cut into bite sized pieces
  • Any leftover gravy
  • 1/4 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.
  • Prep Time: 20 mins
  • Cook Time: 20 mins
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