Turkey Frame Soup
Recipe for those leftover turkey bones and the tons of meat you didn't know still
clung to them!
1 meaty turkey frame (I usually throw mine in the freezer and cook several at a time)3 quarts. water (12 cups)
1 onion, quartered
2 tsp. salt
1 16-oz. can tomatoes, cut up
1 T. instant chicken bouillon granules
1 ½ tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
1/8 tsp. pepper
4 c. fresh veggies (any combination of uncooked sliced celery, sliced carrot, chopped onion, chopped rutabaga, sliced mushrooms, chopped broccoli, and cauliflower flowerets)
1 ½ c. uncooked medium noodles
Break turkey frame or cut in half with kitchen shears; place in a large Dutch oven with water, onion and salt. Bring to boiling; reduce heat. Cover; simmer for 1 ½ hours. Remove turkey frame; when cool enough to handle, pull off remaining meat from bones and discard bones. Strain broth.
Return broth to Dutch oven. Stir in cut-up turkey meat from bones, undrained tomatoes, bouillon, oregano, thyme and pepper. Stir in fresh vegetables. Bring to boiling; reduce heat. Cover; simmer for 45 minutes. Stir in uncooked noodles; simmer uncovered, 8 to 10 minutes or until noodles are done. Season to taste with salt and pepper. Makes 10 servings.
Submitted by: Sally Ferguson
Source: Better Homes & Gardens New Cookbook