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
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- 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