© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 TURKEY CARCASS, with 2 c cooked meat remaining on carcass
2 tbsp canola oil
3 c sweet onions, thinly sliced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp ground sage
1/2 tsp dried thyme leaves
1-1/2 c celery, cut into 1-inch pieces
2 c carrots, peeled and sliced thin
2 c green beans, cut into 1-inch pieces
2/3 c small shell pasta
Remove meat from carcass and chop into bite size pieces. Cover and reserve in refrigerator.
Chop turkey carcass into several large pieces.
Heat oil in a large Dutch oven over medium heat. Sauté onions until soft and light brown.
Stir in turkey bones, salt, pepper, herbs, and 2 quarts water. Increase heat to high and quickly bring mixture to a boil. Immediately reduce heat to low. Cover and simmer for one hour, stirring occasionally.
Remove and discard carcass pieces.
Stir in vegetables, cover and continue to simmer for 20-25 minutes.
Increase heat to high, bring mixture to a quick boil and stir in shell pasta.
Lower heat to medium and cook 8-12 additional minutes until pasta and vegetables are tender.
Stir in reserved turkey. Heat over low heat for 5-10 minutes or until the temperature reaches 165 degrees F.
Serve hot with crusty rolls.
180 Total Calories
8 g Total Fat
1 g Saturated Fat
20 g Cholesterol
630 mg Sodium
18 g Total Carbohydrates
4 g Dietary Fiber
5 g Sugars
9 g Protein
130 % Daily Protein
10 % Daily Vitamin C
6 % Daily Calcium
8 % Daily Iron