Stuffing Ball Soup

You will recall that I dragged out my leftover turkey carcass from the freezer to make my new favorite stock.


this is the soup I first planned to make from (some) of it.

Sausage stuffing balls, loaded with onion and celery, and a creamy, almost gravy-like turkey soup, which I stuffed with sautéed shredded cabbage to up the veggie count.


Stuffing Balls:
•1 lb sausage
•1 tbsp olive oil
•1/4 cup onion finely chopped
•1/4 cup celery finely chopped
•1/4 cup carrots finely chopped
•2 garlic cloves finely minced
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1 tbsp fresh parsley chopped
•1 tsp dried thyme
•5 cups of bread cut into small cubes
•2 large eggs
•1/2 cup turkey or chicken stock

Turkey Soup:
•1 tbsp olive oil
•2 cups coleslaw mix
•1/2 cup butter
•1/2 cup all-purpose flour
•1 quart cold turkey or chicken stock
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Peppers Sauce – or your fave hot sauce, to taste
•1/3 cup heavy cream
•1/2 tsp coarse sea salt
•1 tsp white pepper
•1 tsp dried parsley
•1/8 tsp Cayenne
•1/8 tsp garlic powder
•Black pepper
•1 tbsp sherry vinegar

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Heat your oven to 350º.

Add the olive oil to a large pot over medium high heat, add the sausage and cook for five minutes, breaking the sausage up.

Add the veggies and seasonings and continue to cook, stirring often, until the veggies are tender, the sausage cooked through and most of the pan liquids have been cooked off.

Remove from the heat and apply cooking spray to a 12 muffin tin.

Whisk the eggs into the stock and stir into the sausage mixture along with the bread cubes until nicely moistened (full disclosure, I used stuffing mix).

Using a two inch scoop, shape the stiffing scoop, shape into balls and place in the prepared muffin tin.

Dot each stuffing ball with a bit of butter and bake for 30 minutes, until they are golden brown.

While the stiffing balls are baking, make the soup by wiping out the stuffing pot sautéing the cabbage in a bit of olive oil until wilted, mebbe ten minutes. Transfer to a bowl.

Melt the butter over medium heat in the same pan, then whisk in the flour and cook, stirring constantly, until the mixture has turned golden brown,  about ten minutes.

Gradually whisk in the cold stock, Sherry Peppers, and Garlic Pepper Sauce.

Reduce heat to low, bring to a simmer, and cook, stirring until thickened, 10 to 15 minutes.

Stir in heavy cream and seasonings, then heat through over low heat.

Taste to correct any seasonings and, at the last, stir in the sherry vinegar.

Serve over the stuffing balls.

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