Turkey Soup with Corn Stuffing Fritters
Transform your holiday leftovers into a comforting masterpiece with this Turkey Soup with Corn Stuffing Fritters recipe, a hearty dish perfect for reviving post-feast gatherings. This soul-warming soup combines tender shredded turkey with a medley of onions, carrots, celery, and garlic, all simmered in a rich, herb-infused broth—perfectly seasoned with bay leaves and thyme for an aromatic touch. But the real showstopper? Crispy golden fritters made from leftover stuffing and sweet corn, adding a delightful crunch to every bite. Easy to prepare in under an hour, this recipe is ideal for meal prep or cozy weeknight dinners. Serve the fritters on the side or float them atop the soup for a unique twist on tradition. Let this savory duo become your go-to for creating a second-day culinary triumph!
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Recipe Information
Ingredients
- 2 cups Cooked turkey (shredded or diced)
- 2 tablespoons Olive oil
- 1 medium Onion (diced)
- 2 medium Carrots (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic cloves (minced)
- 6 cups Chicken or turkey stock
- 2 leaves Bay leaves
- 1 teaspoon Fresh thyme (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Stuffing (leftover or prepared)
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 Egg
- 3 tablespoons All-purpose flour
- 0.5 cup Vegetable oil (for frying)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken or turkey stock, and add the bay leaves, thyme (if using), salt, and black pepper. Bring the mixture to a boil, then reduce heat to simmer.
Add the shredded or diced turkey to the soup and simmer for 20-25 minutes to allow the flavors to meld.
While the soup simmers, prepare the corn stuffing fritters. In a mixing bowl, combine the stuffing, corn kernels, beaten egg, and all-purpose flour. Mix until well combined.
Using your hands, form the mixture into small patties, about 2 inches in diameter.
Heat the vegetable oil in a skillet over medium heat. Fry the patties in batches for 2-3 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Remove the bay leaves from the soup and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with the warm corn stuffing fritters on the side or floated on top of the soup.
Nutrition Facts
Calories |
3709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 10124 mg | 440% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 41.7 g | ||
| Protein | 199.1 g | 398% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 441 mg | 34% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3557 mg | 76% | |
*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.
