Watch and listen to this recipe from Rachael Ray.
View the full recipe here.

1. Reheat Stuffing
Place leftover stuffing in a dish and reheat for 12 to 15 minutes, until warmed through.

2. Heat
Heat a pot over moderate heat and add extra-virgin olive oil.

3. Chop
Work close to the stove and add vegetables to the pot as you chop them. If you are using fresh carrots, cut them into a small dice or slice thin. Add celery, onion, and other vegetables, and lightly season with salt and pepper.

4. Boil
Add bay leaf and stock, then bring liquid to a boil by raising heat.

5. Simmer
Cut turkey into bite-size chunks, then add to soup and reduce heat to simmer. Simmer until any raw vegetables are tender, about 10 minutes. Stir in the parsley, and peas, if using.

6. Serve
Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball and serve.