Holiday Turkey Leftovers: Turkey Frame Soup

Thank you, Sally, for sharing this leftover turkey recipe with us! We hope more of our families will share a holiday leftover recipe too, we don't want one bit of food to go to waste! :o)

Featured Recipe...

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

Holiday Brunch Casserole

Featured Recipe...

Holiday Brunch Casserole

Here is a casserole that my sister made and I love it. It's a great meal for work potlucks. I have to make 2 - 9x13 dishes of it because my co-workers gobble it down. See the optional changes at the bottom of the page. It tastes really good with the green chilies.


1 pound bacon
1 T. butter
1 onion, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 tsp. salt
1/4 tsp. garlic salt
1/2 tsp. ground black pepper
4 eggs
1 1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a separate skillet, melt the butter and fry onions and mushrooms until tender. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms. In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight. Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.

Optional ingredients:

Diced can of green chili (TASTES GREAT WITH IT!)
I only use 1/2 an onion
Bacon substitutes--sausage (tastes great with sausage, easier than bacon), shrimp

Submitted by Christine Duval