3 cans (14 oz. each) fat-free reduced-sodium chicken broth
2 cups water
1 sprig fresh rosemary
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Let's Make It
Combine dry stuffing mix, oil and eggs. 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.
This is a great way to use leftover cooked turkey and stuffing from Thanksgiving. Substitute 3 cups leftover prepared STOVE TOP Stuffing mixed with 2 eggs for the refrigerated prepared stuffing in this recipe. Roll into balls, then cook in soup as directed.
In addition to the carrots being high in vitamin A, they also add bright color to this comfort-food soup.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 1 cup 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.