Christmas Dinner Soup - Modified by Twissis

“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.”
1hr 25mins

Ingredients Nutrition


  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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