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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