Recipe
Author
Hy-Vee Test Kitchen
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Description
Don't throw away those turkey bones! Put them in your biggest pot and make soup.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 leftover cooked meaty turkey carcass | ||
| 4 c. water | ||
| 4 c. Hy-Vee 33%-less sodium chicken broth | ||
| 1 large onion, quartered | ||
| 1 clove(s) garlic, minced | ||
| 1 tsp. Hy-Vee salt | ||
| ¼ c. dried tomatoes, cut into thin strips | ||
| 1 ½ tsp. Hy-Vee dried Italian seasoning, crushed | ||
| ½ tsp. Hy-Vee black pepper | ||
| 3 c. sliced or cubed vegetables, such as carrots, parsnips, celery or turnips | ||
| 1 ½ c. dry Hy-Vee whole wheat penne pasta | ||
| 1 (15 oz) can Hy-Vee Great Northern beans or cannelloni beans, rinsed and drained |
Directions
- Break turkey carcass in half or cut with kitchen shears. Place in a large pot. Add water, broth, onion, garlic and salt. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours.
- Remove turkey carcass. Cool. Remove meat from bones; discard bones. Coarsely chop meat. Measure enough turkey to equal 2 cups; set aside. Strain broth; skim off and discard fat.
- Return broth to pot. Stir in tomatoes, Italian seasoning and black pepper. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Add pasta. Simmer, uncovered for 8 to 10 minutes or until pasta is tender yet still firm and vegetables are tender. Stir in turkey and beans; heat through.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 40mg
- Sodium: 810mg
- Total Carbohydrates: 28g
- Protein: 18g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee weekly ad from the week of November 18, 2015.