This recipe is kind of like the old children’s story: Stone Soup. Each ingredient is a gift from the remnants of a joyous holiday meal, and the sum of the parts is equally as fulfilling and sumptuous as the original. Happy Holidays!
2 tablespoons high heat oil such as sunflower, safflower or peanut
1/2 cup each diced onion, celery and carrots
3 cloves garlic, minced
1 tablespoon each chopped parsley, sage, rosemary and thyme
2 quarts “Leftover Holiday Turkey Stock”, reserving some of the cooked turkey meat for the soup (link below)
2 cups leftover mashed potatoes
1-2 cups leftover cooked turkey meat, shredded or chopped
Leftover gravy (whatever you’ve got, up to 1 cup)
3 cups finely chopped winter greens such as chard or kale
1 tablespoon Worcestershire sauce
1 teaspoon Spike seasoning or to taste
Freshly ground pepper to taste (lots)
Leftover Stuffing Dumplings (recipe below)
Cranberry sauce and chopped parsley for garnish
In a soup pot, heat the oil over medium heat and add the onion, celery, carrots, garlic and herbs. Cook until the vegetables are translucent and becoming tender, about 5-7 minutes.
Stir in the stock, mashed potatoes, turkey, gravy, greens, Worcestershire, Spike and pepper. Bring soup to a low simmer and cook gently, stirring occasionally, for 20-30 minutes.
To serve: place 3-5 dumplings in the bottom of a wide soup bowl and pour the soup over. Garnish with cranberry sauce and chopped parsley.
Leftover Stuffing Dumplings:
3-4 cups leftover bread stuffing, chopped into fine pieces
2 large eggs, beaten
If the stuffing is very moist, squeeze it a little dryer in a tea towel. Combine the stuffing and eggs and let rest in the refrigerator for 20 minutes. Preheat your oven to 350 degrees F. Form the stuffing into 1-inch balls and place on a parchment lined baking sheet. Brush lightly with olive oil or melted butter if you desire. Bake for 15-20 minutes or until golden and hot through.
Note: A good organic pre-made chicken stock may be substituted for the turkey stock.