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Monday, November 22, 2010

Turkey Frame Soup

Here is a great recipe that you may want to try with the leftovers you have for Thanksgiving.

1 meaty turkey frame

4 cups water

4 cups turkey or chicken broth

1 large onion, quartered

1 clove garlic, crushed

1/2 tsp. salt

Chopped cooked turkey

1/4 cup sun-dried tomatoes, cut into thin strips

1-1/2 tsp. dried Italian seasoning

1/4 tsp. ground black pepper

3 cups sliced or cubed vegetables, such as carrots, parsnips, or turnips

1-1/2 cups high-fiber or whole wheat pasta, such as rotini or penne

1 15-oz. can Great Northern beans or white kidney beans, rinsed and drained

Grated Parmesan cheese (optional)

Break turkey frame or cut in half with kitchen shears. Place in large pot. Add water, broth, onion, garlic, and salt. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours. Remove turkey frame. Cool; cut meat off bones; coarsely chop meat. Add enough turkey to equal 2 cups. Set aside. Discard bones. Strain broth; skim off fat. Return broth to pot. Stir in tomatoes, Italian seasoning, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 5 minutes. Add pasta. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender and still firm and vegetables are tender. Stir in turkey and beans; heat through. Serve with grated Parmesan cheese
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