Turkey Replays

Turkey Frame Soup

Toss in the odds and ends of fresh vegetables that you didn't use for your holiday dinner.


  • 1 meaty turkey frame
  • 8 cups water
  • 1 large onion, quartered
  • 1/2 teaspoon garlic salt
  • Chopped, cooked turkey (optional)
  • 1 16-ounce can tomatoes, cut up
  • 1 tablespoon instant chicken bouillon granules
  • 1-1/2 teaspoons dried oregano, basil, marjoram, or thyme, crushed
  • 1/4 teaspoon pepper
  • 3 cups (any combination) sliced celery, carrots, parsnips, or mushrooms; chopped onions or rutabagas; or broccoli or cauliflower flowerets
  • 1-1/2 cups medium noodles

1. Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or kettle. Add water, onion, and garlic salt. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours.

2. Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop. If desired, add more cooked turkey meat (enough to equal about 2 cups total). Set meat aside. Discard bones.

3. Strain broth through a sieve lined with 2 layers of 100 percent cotton cheesecloth; discard solids. Return broth to Dutch oven. Stir in undrained tomatoes, bouillon granules, herb, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 15 minutes.

4. Stir in noodles. Cover and simmer for 8 to 10 minutes more or till noodles are done and vegetables are crisp-tender. Stir in cooked turkey; heat through. Serve immediately. Makes 6 main-dish servings.

Make-Ahead Tip: For individual servings, prepare soup and freeze in 1 1/2-cup freezer containers, leaving a half-inch headspace. Seal, label, and freeze up to 1 month. To serve, transfer 1 portion of frozen mixture to a small saucepan. Cover and cook over medium heat for 15 to 20 minutes or till heated through, stirring occasionally.

Nutrition facts per serving: 212 calories, 5 g fat, 50 mg cholesterol, 17 g protein, 24 g carbohydrate, 592 mg sodium, 3 g fiber.

 

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