Ingredients
- 400 grams prepared stuffing
- 30 grams dried cranberries
- 25 grams butter
- 1 leek (finely sliced)
- 1 celery stalk (finely chopped)
- 1 small yellow onion (finely chopped)
- 750 ml chicken stock
- 1 bay leaf
- Fresh thyme sprig
- 150 ml single cream
- 400 grams cooked turkey (diced)
- Salt (as desired)
- Fresh ground black pepper (as desired)
How to Make
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Step 1: Preheat oven to 190C.
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Step 2: Roll the stuffing into 24 balls & cook in the oven for approximately 20 min (until golden brown). Remove & set aside.
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Step 3: While the stuffing balls are cooking, soak the dried cranberries in boiling water for 15 min. Drain & set aside.
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Step 4: Melt the butter in a pan. Add the leek, celery & onion. Cook for 5 min or until soft.
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Step 5: Add the stock, bay leaf & thyme. Cover & simmer for 20 min until the veggies are tender. Remove the herbs & discard.
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Step 6: Use a hand-held blender or food processor to blend the stock mixture until smooth.
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Step 7: Return the blended mixture to the pan. Add the cream, turkey & cranberries. Season w/salt & pepper to your taste preferences.
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Step 8: Reheat GENTLY for 10 min (stirring occasionally).
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Step 9: To Serve: Place 3-4 stuffing "meatballs" in each soup bowl, ladle the soup over them & serve immediately.
Tips & Variations
- Hand-held immersion blender if not using food processor
We hope you enjoy this recipe!
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