|This just fits a 4-quart crock pot.
1 tablespoon olive oil
2 cups of leftover baby carrots, chopped
2 stalks of celery, thinly sliced
1 onion, diced
Salt and pepper, to taste
1 bay leaf, fresh or dried
1 1/2 pounds light and dark cooked turkey
2 quarts of chicken stock, yours or canned
A handful of chopped parsley,
1 cup of peas, optional
4 to 6 cups of leftover stuffing
1-2 cups leftover mashed potatoes
Preheat oven to 350 degrees. Reheat four to six cups of stuffing in a baking dish 12
to 15 minutes.
Heat olive oil in a large pot over moderate heat, using enough to coat the bottom
with one turn of the pot.
Cut the carrots into bite-size pieces. Add celery and onion and season the pot with
salt and pepper. Add the bay leaf and broth and bring everything to a boil.
Add the turkey and reduce heat. Simmer until any raw vegetables are tender, about
10 minutes. Stir in leftover mashed potatoes to thicken the soup. Stir in parsley and
peas if used.
Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of
stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup
will look like a chunky matzo ball soup.
Makes 2 quarts, 4 bowls and then some
Preparation time: 15 minutes
Cooking time: 15 minutes
|The Soup Chef presents ...
at The Fatted Café