Easy & Delicious Turkey Soup Recipe with Crispy Stuffing Balls

Ingredients

• 2 tablespoons unsalted butter
• 5 carrots, diced
• 2 stalks celery, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 1 leftover turkey carcass with some meat attached
• 8 cups reduced-sodium chicken broth
• 1 teaspoon ground thyme
• 1 teaspoon dried sage
• 1 bay leaf
• 3 cups leftover prepared stuffing
• 0.33 cup fine bread crumbs
• 4 cups vegetable oil

Instructions

1. Heat your slow cooker on High. Add butter, then carrots, celery, onion, garlic, salt, and pepper. Sauté, stirring occasionally, until the vegetables are golden, about 6 to 8 minutes.
2. Add the turkey carcass, chicken broth, thyme, sage, and bay leaf to the slow cooker. Reduce heat to Low, cover, and cook until the turkey meat is tender and falling off the bones, approximately 6 hours.
3. While the soup simmers, prepare the stuffing balls. Roll the leftover stuffing into roughly 2-inch balls. Put bread crumbs in a shallow dish and coat each ball completely.
4. Heat vegetable oil in a deep pan or fryer to 350 degrees F (175 degrees C). Ensure the oil is hot before frying.
5. Carefully fry the stuffing balls in the hot oil until they are golden brown on all sides, about 3 minutes. Use a slotted spoon to remove them and place them on paper towels to drain.
6. Remove and discard the turkey bones from the soup. Serve the hot soup with two crispy stuffing balls in each bowl for a complete and satisfying meal.

Nutrition

• Calories: 314 kcal
• Fat Content: 19 g
• Fiber Content: 2 g
• Sugar Content: 5 g
• Sodium Content: 1150 mg
• Protein Content: 12 g
• Cholesterol Content: 21 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g