Turkey Herb Soup with Corn Stuffing Fritters

Total Time:
10 min
10 min

4 servings

  • Canola oil, for shallow frying
  • 1 large minced onion
  • 1 tablespoon minced ginger
  • 1 tablespoon fresh minced thyme
  • 1 tablespoon fresh minced sage
  • 2 tablespoons fresh minced flat leaf parsley
  • 2 tablespoons fresh minced cilantro
  • 1 quart turkey stock (mire poix, thyme, garlic, Turkey carcass and wings, cold water, black peppercorns, bay leaf: simmered for at least 3 hours), strained
  • 1 cup shredded white meat
  • 1 cup shredded dark meat
  • 2 cups leftover stuffing
  • 1 cup blanched corn
  • 4 eggs, lightly beaten
  • 1/2 cup shredded Parmigiano-Reggiano
  • Salt and pepper, to taste
  • In a small stock pot coated lightly with oil, saute the onions and ginger until soft, about 2 to 3 minutes. Season. Add thyme, sage, parsley, cilantro and stock. Bring to a simmer and reduce by only 10 percent. Add the meat and check for seasoning. Keep very hot in a soup tureen.

  • For the fritters, mix the stuffing (If large pieces, chop up a bit.), corn, eggs and cheese. Heat a cast iron pan or other heavy bottomed pan with 1-inch of oil to about 350 degrees. Gently drop a heaping tablespoon of the mixture into the oil. When brown, about 2 to 3 minutes, flip over. Drain on paper towels and season with a little salt.

  • PLATING Place fritters in individual warm soup plates. At the table, ladle the broth in the bowl. Enjoy.

  • BEVERAGE Whatever leftover wines one has from Thanksgiving, like gamay or chardonnay.

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