The Best Leftover Turkey Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 stalks celery, peeled and sliced
• 2 carrots, peeled and sliced
• 1 onion, chopped into ¼ inch dice
• 1 leek, white part only, cut in half lengthwise and thinly sliced, rinsed in a large bowl to remove grit
• 1 bulb fennel, tough outer parts removed, chopped into ¼ inch dice
• Kosher salt and freshly ground pepper
• 6 cups (1.5 l) turkey stock, bring to a boil before using
• 1 pound (0.5 kg) turkey meat, coarsely chopped
• 2-3 cups (150-200g) stuffing
• Any leftover roasted vegetables, cut into bite sized pieces
• Any leftover gravy
• ¼ cup (60g) dijon mustard
• kosher salt and freshly ground pepper

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