Leftovers MY way with Turkey Stuffing Soup
Every year, food lovers across America engage in the debate of what to do with Thanksgiving leftovers. I don’t know about you, but I find that the bird is pretty picked over by the end of the big day. And what we’re left with is bones and sides. That’s why I created this recipe for Turkey Stuffing Soup.It calls for a little turkey and a whole lot of stuffing. Only they’re used in a rather unique way.
The secret is great stock
My recipe recommends making your own stock using marrow bones. Of course, if you’re short on time, you can use a ready-made stock. Or, if you want to put that turkey carcass to good use, you can always make a traditional turkey stock. (I find that both turkey and beef marrow stock work for this soup.) The reason I recommend using marrow is because they brings a richness to the broth you simply can’t obtain from lean turkey. However, the best thing to do right after Thanksgiving is whatever’s easiest!
That being said, I highly recommend trying the marrow treatment at least once, for a unique, creamy, hearty soup like no other.
Beyond the stock, the secret to Turkey Stuffing Soup is to use a flavorful stuffing. All the seasoning in the soup will come from your stuffing, so it better be a good one! The fun part is, you’ll soon have a bowl of rich, nourishing soup that tastes exactly like Thanksgiving dinner. For variety of texture, (and because it’s an aphrodisiac), I include chopped celery. It’s a welcome addition to most any soup and works well here. Do not skimp, particularly if you want your soup to achieve full, aphrodisiac potency.
The leftovers freeze well for a mid-winter, pre-nookie feast.
Wondering what to do with Holiday leftovers? I usually make this creamy, rich, healthy and satisfying soup.
- 1 lb marrow bones
- 2 onion
- 1/2 tsp salt
- 2 stalks celery chopped (including leaves)
- 2 c turkey stuffing
- 1 c turkey meat combination dark and light, cut into bite-sized pieces
- salt to taste
- 8 oz frozen spinach
- salt and pepper to finish
Preheat the oven to 400 degrees.
Place the marrow bones in a shallow baking dish. Peel and quarter one of the onions and add it to the pan.
Roast the bones and onions for 20-25 minutes or until nicely browned, turning once.
Remove the bones and onions from the pan and place in a stock pot with 1/2 tsp salt. Pour a quarter cup of water into the roasting pan and gently heat on the stove top, scraping to remove stuck on bits of meat. Add pan juice to the stock pot.
Add 4 cups cold water to the stock pot and bring to a simmer. Cover the pot and simmer gently, on low, for 2 hours.
Remove onions and bones from the stock pot. Scoop the marrow from 2 of the bones and add it to the simmering stock, stirring until it partially dissolves.
Finely chop the second onion and add it, along with the celery, stuffing and turkey to the pot. Bring back to a simmer and add salt to taste. (The stuffing may add enough seasoning.) Cover the pot and simmer for 1 1/2-2 hours.
Stir in the frozen spinach and bring soup back to a simmer. Season with salt and pepper to taste. Serve immediately.
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