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
Scale
- 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
- 2-3 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
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