Turkey and Stuffin' Soup

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4 to 6 cups prepared stuffing

1 tablespoon (1 turn around the pan) extra-virgin olive oil

2 medium carrots, chopped, up to 2 cups of leftover baby carrots, chopped

2 ribs celery, chopped

1 onion, chopped

Salt and pepper

1 bay leaf, fresh or dried

2 quarts chicken stock

1 1/2 pounds light and dark cooked turkey meat, diced

A handful of flat leaf parsley leaves, chopped

1 cup frozen peas or leftover prepared peas, optional