Created by TwisSis on January 15, 2015
Step 1: Preheat oven to 190C.
Step 2: Roll the stuffing into 24 balls & cook in the oven for approximately 20 min (until golden brown). Remove & set aside.
Step 3: While the stuffing balls are cooking, soak the dried cranberries in boiling water for 15 min. Drain & set aside.
Step 4: Melt the butter in a pan. Add the leek, celery & onion. Cook for 5 min or until soft.
Step 5: Add the stock, bay leaf & thyme. Cover & simmer for 20 min until the veggies are tender. Remove the herbs & discard.
Step 6: Use a hand-held blender or food processor to blend the stock mixture until smooth.
Step 7: Return the blended mixture to the pan. Add the cream, turkey & cranberries. Season w/salt & pepper to your taste preferences.
Step 8: Reheat GENTLY for 10 min (stirring occasionally).
Step 9: To Serve: Place 3-4 stuffing "meatballs" in each soup bowl, ladle the soup over them & serve immediately.