Step 1

Bring a large pot of water to a boil. Cook cauliflower until very tender, about 15 minutes.

Step 2

Meanwhile, cook turkey. If needed, pound turkey to an even thickness. Season with 1/8 tsp. each salt and pepper. Bring a large skillet sprayed with nonstick spray to medium heat.

Step 3

Cook turkey for about 4 minutes per side, until cooked through. Chop into bite-sized pieces.

Step 4

Transfer cauliflower to a strainer to drain.

Step 5

Place drained cauliflower in a blender or food processor. Add milk, and puree until mostly smooth and uniform.

Step 6

Over medium-high heat, melt 2 tbsp. butter in the (empty) pot. Add veggies, and sprinkle with 1/8 tsp. each salt and pepper. Cook and stir until slightly softened, about 5 minutes.

Step 7

Add cauliflower puree, chopped turkey, poultry seasoning, and parsley to the pot. Add 1 cup broth, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper.

Step 8

Once boiling, reduce to a simmer. Cover and cook for 15 minutes, or until veggies are tender.

Step 9

Meanwhile, in a medium-large microwave-safe bowl, combine stuffing mix, remaining 1/2 cup broth, and remaining 2 tsp. butter. Mix well. Cover and microwave for 5 minutes, or until liquid has been absorbed. Using a fork, gently mix until light and fluffy.

Step 10

Evenly top each serving of soup with stuffing, about 1/4 cup each.