Pat’s Turkey Noodle Soup
2 tablespoons canola oil
2 cups chopped yellow onion
2 cups chopped celery
2 cups chopped carrots
2 teaspoons poultry seasoning
1 cup sliced mushrooms (if stuffed, chop up the stuffing too)
2 bay leaves
4-6 cups diced or shredded turkey
10-12 cups chicken, turkey or vegetable stock, separated
1-2 cups leftover turkey gravy (or what ever you have on hand)
2 cups leftover stuffing, green bean casserole and/or mashed potatoes
1 batch Homemade Egg Noodles or store bought Kluski noodles (see related recipe)
Heat oil in large stockpot. Add onions, celery, carrots, mushrooms and bay leaves. Sauté until vegetables are softened, about 5-10 minutes. Add turkey and any other leftover vegetables you may have cut into bite size pieces.
In a separate pot heat stock; add leftover gravy and 2 cups of stuffing (or other casserole) and heat thoroughly. Using a blender, or food processor, carefully purée stock mixture until smooth. You should have a creamy souplike liquid when done. If you would like your soup to be thicker, add more of the stuffing mixture; thinner add more stock or some water. Carefully transfer stock to vegetable and turkey mixture and heat thoroughly. Bring soup to a boil and add noodles; cook until tender, about 10 minutes. Add more stock or water to thin soup if necessary.
Serves eight to 10.
Cook’s note: This recipe was created from a combination of leftovers and other ingredients. If adding cooked leftovers, such as cooked carrots, add them later in the process so they don’t get too soft, but if they are raw, add them in the order listed. This recipe is meant to be a framework for a soup; don’t feel locked into the ingredients listed, add what you like.