This, my friends, is the ultimate way to enjoy holiday dinner leftovers.
Perhaps best described as a hybrid between a French onion soup and a simple turkey and vegetable soup, this recipe utilizes all of the typical leftover items from a holiday dinner. With the help of some caramelized onions, cream and a little cheese, turkey dinner leftovers become a rich, comforting baked soup that will impress family and friends.
Using leftover stuffing instead of regular croutons with this baked soup is a delicious post-holiday game-changer, if you ask me.
Baked turkey, potato and onion soup
Heat canola oil in a large pot on medium-high heat. Add onions and cook for 5 minutes, stirring occasionally.
Reduce to medium heat, add butter and continue to cook until onions begin to brown slightly, about 5-8 minutes. As onions brown, add splashes of white wine to help deglaze the pan and deepen the colour of the onions. Continue to do this until you've used all of the wine and the liquid has nearly reduced completely.
Next, add broth, potatoes, gravy and carrots to the pot and bring to a simmer. If desired, use an immersion blender to puree contents until smooth.
Place turkey meat into the pot, stir and let soup continue to simmer, uncovered, for 15 minutes.
Keep warm on stove until ready to serve.
Stuffing soup topping
Place all ingredients in a medium bowl and mix gently to combine.
To serve, preheat oven to 350 degrees.
Top each heat-safe bowl or ramekin of soup with even portions of the stuffing mixture.
Bake in preheated oven for 10 minutes and turn to high broil for 5 more minutes to help soup topping turn golden brown and crispy.
Remove from oven and allow to cool for several minutes before serving.
