Who has leftover Stuffing Mix?
When you google “Stuffing Soup” – you’ll find plenty of recipes using leftover stuffing…
…but none “from scratch!” This soup was the result of a craving for stuffing, but also a desire to not have an entire pan of it sitting in my fridge.
Soup, though, I can handle soup.
The best part of this – you can use extra stuffing bits as “croutons!” It tastes even better the next day, too.
(Gluten-Free and Martha-Approved, this is not.)
Stuffing Soup (serves 6)
- 1 TB Coconut Oil
- 1 small onion
- 8 oz white button mushrooms, chopped
- 2 cups herb stuffing mix
- 4 cups kale
- 4 cups vegetable stock
- 4 cups water
- Salt and Pepper to taste
In a large pot, melt the coconut oil. Add the onions and cook til wilted, then add mushrooms. Cook for about 5 minutes over medium high heat, until browned.
Pour in stuffing mix, veggie stock, and water. Stir. Add Kale, seasoning with salt and pepper. Wilt the greens down, then bring to a boil and serve with extra stuffing bits on top as “croutons.”
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