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!

(Serves 4-6)

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.