We love this Autumn recipe because it captures all the flavors of Thanksgiving and even uses up some of your leftovers!

Day After Thanksgiving Soup
From Jo Ann's recipe box, it'll appear in a future cookbook.

4 to 6 c. prepared stuffing, warmed
1 T. olive oil
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
salt and pepper to taste
1 bay leaf
2 qts. chicken stock
1-1/2 lb. cooked turkey, diced
2 T. fresh parsley, chopped
Optional: 1 c. frozen peas

Warm oil in a large stock pot over medium heat; add in carrots, celery, onion, salt and pepper. Sauté until vegetables are crisp-tender. Add in bay leaf and stock; bring to a boil. Add turkey, reduce heat and simmer until vegetables are fully cooked, about 10 minutes. Stir in parsley and peas, if using. Remove bay leaf before serving. To serve, place a scoop of stuffing into individual soup bowls. Ladle soup over stuffing in bowls. Serves 4 to 6.

 

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