Loaded Leftover Soup with Stuffing Croutons
Prep: 25 minutes
Cook: 15 minutes • Serves: 8
2 cups leftover prepared stuffing, torn into 1-inch pieces
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium celery stalks, chopped
1 small white onion, chopped
1 container (32 ounces) chicken broth
2 cups whole milk
1 tablespoon Dijon mustard
2 cups leftover or prepared refrigerated mashed potatoes
3 cups shredded skinless leftover or cooked turkey
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2-1/2 cups shredded Cheddar cheese
1/2 cup sour cream
3 green onions, thinly sliced
1. Preheat oven to 350°; spray rimmed baking pan with cooking spray. In large bowl, toss stuffing pieces and oil; spread in single layer on prepared pan. Bake stuffing 20 minutes or until golden brown and crisp, stirring once halfway through baking; cool completely. Makes about 2 cups.
2. In large saucepot, melt butter over medium-high heat. Add celery and white onion; cook 7 minutes or until soft, stirring occasionally. Stir in broth, milk and mustard; heat to a simmer. Reduce heat to medium and whisk in potatoes; cook 2 minutes or until thickened, whisking occasionally. Stir in turkey, salt and pepper; cook 3 minutes or until heated through, stirring occasionally. Remove from heat; gradually stir in 2 cups cheese. Makes about 11 cups.
3. Serve soup topped with sour cream, green onions, croutons and remaining 1/2 cup cheese.
Approximate nutritional values per serving (1-1/3 cups):
489 Calories, 30g Fat (15g Saturated), 119mg Cholesterol,
1361mg Sodium, 23g Carbohydrates, 2g Fiber, 30g Protein