Herbed Thanksgiving Leftover Soup

by George Duran


  • 2 C. leftover stuffing
  • 2 eggs, beaten
  • 1/2 C. matzo meal or breadcrumbs
  • 2 Tblsp. butter
  • 1/2 C. finely chopped onions
  • 1/2 C. finely chopped celery
  • 1/2 C. finely chopped carrots
  • 3 cubes Dorot Gardens Frozen Garlic
  • 3 cubes Dorot Gardens Frozen Basil
  • 3 cubes Dorot Gardens Frozen Cilantro
  • 5 C. chicken stock
  • 1 C. leftover cooked turkey, chopped
  • Salt and pepper


  1. Mix stuffing with beaten eggs and matzo meal until combined. Use wet hands to form golf ball-sized balls and refrigerate covered for about an hour.
  2. In the meantime, sauté onions, celery, and carrots with butter in a large saucepan for 2-3 minutes until softened. Add frozen garlic, basil, and cilantro and cook until dissolved. Pour in chicken stock and bring to a simmer.
  3. Gently add stuffing balls to the soup and simmer gently for 20-30 minutes until fully cooked. Add chopped turkey and season with salt and pepper to taste.

Serves 4.


Posted on

March 6, 2024