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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This recipe from the New Covent Garden Food Co new book Soup for all Seasons is a twist on traditional turkey leftovers. It stars your leftovers in a lightly creamed soup that I modified to be a bit more hearty than the original by increasing the amt of stuffing & turkey. It also features the stuffing as meatballs for another twist. I saw it in the IcelandAir magazine on the plane as we were flying home from the US a few dys ago & was impatient to share it w/you. I hope you enjoy it as much as we do. Ingredients:
400 g prepared stuffing |
30 g dried cranberries |
25 g butter |
1 leek (finely sliced) |
1 stalk celery (finely chopped) |
1 small onion (finely chopped) |
750 ml chicken stock |
1 bay leaf |
fresh thyme sprig |
150 ml single cream |
400 g cooked turkey (diced) |
salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 190°C.
2. Roll the stuffing into 24 balls & cook in the oven for approx 20 min, till golden brown. Remove & set aside.
3. While the stuffing balls are cooking, soak the dried cranberries in boiling water for 15 min, drain & set aside.
4. Melt the butter in a pan. Add the leek, celery & onion. Cook for 5 min or till softened.
5. Add the stock, bay leaf & thyme. Cover & simmer for 20 min till the veggies are tender. Remove the herbs & discard.
6. Use your stick blender or food processor to blend the stock mixture till smooth.
7. Return the blended mixture to the pan. Add the cream, turkey & cranberries & season w/salt & pepper to your taste preferences.
8. Reheat GENTLY for 10 min, stirring occ.
9. To Serve: Place 3-4 stuffing meatballs in ea of 6-8 soup bowls, ladle the soup over them & serve immediately.
10. NOTE: Try not to omit the dried cranberries as they really add such a flavor dimension to this soup. I actually added more than the recipe suggested & was glad I did.
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