Turkey and Dressing Soup Use Up Those Leftovers Soup
Transform your Thanksgiving leftovers into a cozy, heartwarming meal with this Turkey and Dressing Soup. This clever recipe turns shredded turkey, seasoned dressing (or stuffing), and a medley of carrots, celery, and onions into a rich, flavorful broth that's perfect for chilly evenings. Enhanced with fragrant herbs like thyme, rosemary, and a touch of garlic, this soup captures the essence of the holiday in every bite. Optional additions of heavy cream and butter bring a luscious creaminess, while a sprinkle of fresh parsley adds a vibrant finishing touch. Ready in just 45 minutes, this one-pot wonder is a quick and delicious way to repurpose leftovers into a comforting, crowd-pleasing dish. Perfect for meal prep or family dinners, serve it with crusty bread for a complete and satisfying experience.
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Recipe Information
Ingredients
- 3 cups cooked turkey, shredded or chopped
- 2 cups dressing or stuffing
- 6 cups chicken or turkey broth
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary, chopped
- 1 whole bay leaf
- 0.5 cup heavy cream (optional)
- 2 tablespoons butter (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat (if using). Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic, thyme, and rosemary. Stir and cook for an additional 1 minute, until fragrant.
Pour in the chicken or turkey broth and add the bay leaf. Bring the mixture to a simmer over medium-high heat.
Stir in the shredded turkey and cooked dressing or stuffing. Reduce the heat to medium-low and let the soup simmer for 15-20 minutes, allowing all the flavors to meld together.
Taste the soup and season with salt and black pepper as needed.
If a creamier consistency is desired, stir in the heavy cream and cook for an additional 2-3 minutes. Do not let the soup come to a boil once the cream is added.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.1 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
