Prep 30 mins
Cook 55 mins
This recipe from the New Covent Garden Food Co new book "Soup for all Seasons" is a twist on traditional turkey leftovers. It stars your leftovers in a lightly creamed soup that I modified to be a bit more hearty than the original by increasing the amt of stuffing & turkey. It also features the stuffing as meatballs for another twist. I saw it in the IcelandAir magazine on the plane as we were flying home from the US a few dys ago & was impatient to share it w/you. I hope you enjoy it as much as we do.
- Preheat oven to 190°C.
- Roll the stuffing into 24 balls & cook in the oven for approx 20 min, till golden brown. Remove & set aside.
- While the stuffing balls are cooking, soak the dried cranberries in boiling water for 15 min, drain & set aside.
- Melt the butter in a pan. Add the leek, celery & onion. Cook for 5 min or till softened.
- Add the stock, bay leaf & thyme. Cover & simmer for 20 min till the veggies are tender. Remove the herbs & discard.
- Use your stick blender or food processor to blend the stock mixture till smooth.
- Return the blended mixture to the pan. Add the cream, turkey & cranberries & season w/salt & pepper to your taste preferences.
- Reheat GENTLY for 10 min, stirring occ.
- To Serve: Place 3-4 stuffing "meatballs" in ea of 6-8 soup bowls, ladle the soup over them & serve immediately.
- NOTE: Try not to omit the dried cranberries as they really add such a flavor dimension to this soup. I actually added more than the recipe suggested & was glad I did.
Wow this is good! I use my own stuffing balls Kittencal's Holiday Cranberry Stuffing Balls and turkey breast meat I had in the freezer. This is a different but really great soup recipe, thanks for sharing hon!...Kitten :)