Turkey Stuffing Soup

Closeup of Leftover Turkey Soup in a blue bowl

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Wondering what to do with Holiday leftovers? I usually make this creamy, rich, healthy and satisfying soup.

Course Main Course, Soup

Cuisine American

Dish Type soup

Diet and Health Healthy

Seasonal autumn, Thanksgiving, winter

Ingredient Roast Turkey, Stuffing

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 238

Author Amy Reiley

Equipment

Ingredients

1 lb marrow bones
2 onion
1/2 tsp salt
2 stalks celery chopped (including leaves)
2 cup turkey stuffing*
1 cup turkey meat combination dark and light, cut into bite-sized pieces
salt to taste
8 oz frozen spinach
salt and pepper to finish

Instructions

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 stovetop, 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.

Notes

*Any savory stuffing will work for this recipe except cornbread stuffing or stuffing with dried fruits. These types of turkey dressing are not recommended.

Leftover soup should be stored in an airtight container. It can be refrigerated for up to three days or freeze for up to three months.

Nutrition