Turkey and Stuffin' Soup – Rachael Ray

Ingredients

• 4-6 cups prepared stuffing
• 1 tablespoon extra-virgin olive oil (EVOO), (1 turn around the pan)
• 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)