| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- Canola oil, for shallow frying
- 1 large minced onion
- 1 tablespoon minced ginger
- 1 tablespoon fresh minced thyme
- 1 tablespoon fresh minced sage
- 2 tablespoons fresh minced flat leaf parsley
- 2 tablespoons fresh minced cilantro
- 1 quart turkey stock (mire poix, thyme, garlic, Turkey carcass and wings, cold water, black peppercorns, bay leaf: simmered for at least 3 hours), strained
- 1 cup shredded white meat
- 1 cup shredded dark meat
- 2 cups leftover stuffing
- 1 cup blanched corn
- 4 eggs, lightly beaten
- 1/2 cup shredded Parmigiano-Reggiano
- Salt and pepper, to taste
Instructions
- In a small stock pot coated lightly with oil, saute the onions and ginger until soft, about 2 to 3 minutes. Season. Add thyme, sage, parsley, cilantro and stock. Bring to a simmer and reduce by only 10 percent. Add the meat and check for seasoning. Keep very hot in a soup tureen.
- For the fritters, mix the stuffing (If large pieces, chop up a bit.), corn, eggs and cheese. Heat a cast iron pan or other heavy bottomed pan with 1-inch of oil to about 350 degrees. Gently drop a heaping tablespoon of the mixture into the oil. When brown, about 2 to 3 minutes, flip over. Drain on paper towels and season with a little salt.
- PLATING Place fritters in individual warm soup plates. At the table, ladle the broth in the bowl. Enjoy.
- BEVERAGE Whatever leftover wines one has from Thanksgiving, like gamay or chardonnay.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 788 |
| Total Fat | 31 g |
| Saturated Fat | 10 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 34 g |
| Sugar | 7 g |
| Protein | 44 g |
| Cholesterol | 217 mg |
| Sodium | 998 mg |
Reviews
I got this recipe around 2003.. and have been making it ever since. I love it so much, I almost look forward to this “leftover” soup as much as I do the thanksgiving spread.
excellent recipe!
excellent recipe!
The broth is realy good, add the fritters-out of this world! I’ve skipped the ginger and cilantro before and still very good! Soup is a great way to use a turkey carcas.
Tasty fritters, however I’m from the South and my dressing is very moist. I only used 2 extra large eggs.
I have had this recipe printed out for years. I decided to make it the day after Thanksgiving this year and it knocked the socks off everyone who was lucky enough to be here to enjoy it!