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Wednesday, November 25, 2015

Keep Those Turkey Bones

We all know there should will be leftovers after Thanksgiving dinner. But I am here to remind you that there are things that will be left over that you may not thinking about keeping for later use. One of those things are the turkey bones. If you have never made soup from using the turkey bones then you may not know about this tasty dish. Here is a great recipe I have shared here on Annies Home before Hope you enjoy

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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