This easy and flavourful soup is one of the most delicious ways we know of to use leftover cooked turkey.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
1/4 cup oil
3 Tbsp. Kraft Zesty Italian Dressing
1 onion, chopped
3 carrots, peeled, chopped
3 stalks celery, chopped
4 cups chopped cooked turkey
5 cups 25%-less-sodium chicken broth
2 cups water
1 spring fresh rosemary
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How do I make it ?
Mix stuffing mix, oil and eggs just until blended. Refrigerate 20 min.
Meanwhile, heat dressing in Dutch oven or small stockpot on medium heat. Add vegetables; cook and stir 4 min. or until crisp-tender. Stir in turkey, broth and water; bring to boil.
Roll stuffing mixture into 12 balls. Carefully add to soup with rosemary; cover. Simmer on medium-low heat 15 min. Remove and discard rosemary before serving soup.
Kraft Kitchen Tips!
Serve with a crisp green salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1 g
Cholesterol 70 mg
Sodium 470 mg
Carbohydrate 11 g
Fibre 1 g
Sugars 2 g
Protein 17 g
12 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.