Categories: Main Dish, Rachael Ray, Soup, Turkey
Ingredients
- 4 -6 cups prepared stuffing
- 1 tablespoon oil
- 2 medium carrots, sliced thin
- 2 celery ribs, sliced thin
- 1 onion, diced
- 1 bay leaf
- 2 quarts chicken stock
- 1 1/2 lbs light and dark cooked turkey, diced
- 1/4 cup flat leaf parsley, chopped
- 1 cup green peas or 1 cup other leftover mixed vegetables
- salt and pepper
Directions
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Preheat oven to 350 degrees and transfer stuffing into a small baking dish.
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Place dish in oven and reheat 12 to 15 minutes, until warmed through.
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Heat a pot over moderate heat and add extra-virgin olive oil.
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Add carrots, celery and onion and lightly season vegetables with salt and pepper.
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Add bay leaf and stock and bring liquid to a boil by raising heat.
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Add turkey and reduce heat to simmer.
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Simmer until any raw vegetables are cooked until tender, about 10 minutes.
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Stir in the parsley, and peas, if using. Remove stuffing from oven.
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Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl.
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Ladle soup around stuffing ball.
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Pull spoonfuls of stuffing away as you eat through your bowl of soup.