Delicious soup recipe for using up turkey leftovers: Turkey Frame Soup
Yield: 6 servings
Prep Time: 25 min
Cook Time: 1 hour 45 min
Turkey Frame Soup
1 meaty turkey frame
4 cups water
1 large onion, quartered
1 clove garlic, crushed
1/2 teaspoon salt
chopped cooked turkey
1/4 cup sun-dried tomatoes, drained; cut into thin strips
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon ground black pepper
3 cups sliced or cubed vegetables (carrots, parsnips, turnips)
1 1/2 cups whole wheat pasta (rotini or penne)
15 ounce can Great Northern beans or white kidney beans, rinsed and drained
grated Parmesan cheese
1. 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 1 1/2 hours.
2. 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.
3. 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.
SOURCE: RecipeGirl.com (via Better Homes and Gardens)