Turkey Vegetable Soup with Stuffing Dumpling

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If you're one of those people who loves Thanksgiving leftovers and wants a creative way to use them, this recipe is for you. If you love Thanksgiving dinner but currently have the 'been there, done that' feeling, keep this recipe on the back burner (banish extra stuffing and turkey to the freezer). If you're a Thanksgiving dinner hater, we recommend rewinding to another ITS recipe (maybe Roasted Balsamic Tomato Soup with a killer grilled cheese sandwich??). Everyone covered? Go forth and eat soup   : )

Makes 6 Servings

Ingredients:

• 4 -6 cups prepared stuffing
• 1/2 cup dried cranberries, optional (for an extra Thanksgiving flair)
• 1 tablespoon olive oil
• 2 medium carrots, diced
• 2 celery ribs, diced
• 1 onion, diced
• salt and pepper
• 1 bay leaf
• 2 quarts chicken stock
• 1 1/2 lbs cooked turkey meat, diced (dark or white or a combo, your choice)
• 1/2 cup flat leaf parsley, chopped
• 1 cup frozen peas

1. Preheat oven to 350ºF. Mix stuffing and dried cranberries (if desired). Transfer stuffing (or stuffing/cranberry mixture) to a small baking dish. Place dish in oven and reheat 12 to 15 minutes or until warmed through.
2. Heat a pot and olive oil over moderate heat. Add carrots, celery and onion to pot and lightly season with salt and pepper. Add bay leaf and stock and bring liquid to a boil.
3. Add turkey and reduce heat. Simmer until vegetables are cooked until tender, about 10 minutes.
4. Stir in the parsley and peas.
5. Remove stuffing from oven. Using an ice cream scoop, place a generous scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Serve and enjoy!

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