Thanksgiving/Holiday Stoup

Pippy is at the doggy doctor’s office. You may call it the vet.

Classic case of, To-may-to : To-mah-to.

Get it? Hope so.

Anyway, my puppy went to the vet earlier this morning for some comprehensive exam, but I was notified that they are going to do some other related exams not previously scheduled to check his kidney functionality, as well as whether his body is breaking down protein the way he should be. My fingers are crossed. Pippy’s mortality hit me especially hard this morning when I learned my friend Heather’s puppy passed away through the night. I was devastated for her and her family; and, it made me think about life without my own fur baby. At this point it is a waiting game, but I hope I hear something soon or I am likely going to eat my way through everything in the house, which includes a stupendous soup I made with some leftovers.

Nick and I were in Florida for Thanksgiving and celebrated Thanksgiving with a hospital meal. However, instead of turkey, mashed potatoes, gravy and stuffing we opted for the soup of the day: Everyday Thanksgiving. It was absolutely delicious and I vowed to recreate it.

And this week, I did!

It’s delicious. It’s perfect. It is an awesome way to use up some leftovers, too. However, I don’t think it is very healthy for you, so eat with caution!

Here is what you will need:

  • 1 to 2 cups turkey, chopped
  • 1 celery stalk, small dice
  • 2 cloves garlic, pressed
  • 1 to 2 cups stuffing
  • 3 potatoes, diced
  • 1 cup rice
  • 1 cup cranberry sauce
  • 32 ounces chicken stock
  • 1 stick of butter
  • Bouillon, to taste {I use 4 or 5 tablespoons}
  • ½ cup flour
  • ½ warm water
  • Salt and pepper


  • Coat the bottom of a sauté pan with cooking oil and over medium heat sauté the garlic and celery, for 10 to 12 minutes or until the vegetables are fragrant and translucent. Remove and set aside.

  • Boil your diced potatoes, drain and set aside

  • Pour the chicken broth into a large stock pot. Add the stick of butter to the chicken broth.

  • Over high heat, bring the broth to a boil
  • While the stock is heating up, add the flour and warm water to a shaker and shake the mixture until there are no lumps {you want enough water to make the mixture slightly thick, but NOT pasty}
  • When the broth begins to boil, reduce the heat so the broth is only simmering
  • A little at a time add the flour mixture, whisk continuously until the mixture is at a desired gravy thickness. {You will need a bowl of SCORCHING hot water so if the gravy gets too thick you can thin it down a bit}
  • Add the bouillon and pepper to taste

  • Add the sautéed celery and garlic to the gravy
  • Add the turkey and cooked potatoes to the gravy

  • Allow the gravy and its contents to cook for about 30 minutes
  • Heat the stuffing just so it is warmed through. Add the stuffing to the gravy mixture
  • In the meantime, cook the rice according to the boxed directions
  • When the rice is done, add it to the stock pot
  • Right before you are ready to eat, add the cranberry sauce

  • Add more bouillon and pepper to your tastes
  • SERVE while hot!

I know it sounds a little funky, but I assure you this is some delicious soup! It is just like what we had for Thanksgiving in Florida. Nick is absolutely in love with it. He keeps telling me what else I could add to it, but all of his suggestions involve vegetables. Hello? Do you know me? I don’t do vegetables very well. However, it would easy to add vegetables to individual bowls – corn, peas, etc. All of those are his suggestion, I think it’s perfect the way it is.

Also, you may want to add additional chicken broth as you see fit; especially if you notice it getting too thick along the way. It’s up to you!

Until Next Time,

Happy Thanksgiving Stoup!

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