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Herbed Thanksgiving Leftover Soup

Watermelon sangria


  • 2C. leftover stuffing
  • 2eggs, beaten
  • 1/2C. matzo meal or breadcrumbs
  • 2Tblsp. butter
  • 1/2C. finely chopped onions
  • 1/2C. finely chopped celery
  • 1/2C. finely chopped carrots
  • 3cubes Dorot Gardens Frozen Garlic
  • 3cubes Dorot Gardens Frozen Basil
  • 3cubes Dorot Gardens Frozen Cilantro
  • 5pinch salt
  • 1C. leftover cooked turkey, chopped
  • Salt and pepper


Mix stuffing with beaten eggs and matzo meal until combined. Use wet hands to form golf ball-sized balls and refrigerate covered for about an hour.

In the meantime sauté onions, celery and carrots with butter in a large sauce pan for 2-3 minutes until softened. Add frozen garlic, basil and cilantro and cook until dissolved. Pour in chicken stock and bring to a simmer.

Gently add stuffing balls to soup and simmer gently for 20-30 minutes until fully cooked. Add chopped turkey and season with salt and pepper to taste.

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