ALPHABET TURKEY SOUP

1 can 16 oz. crushed tomatoes
4 cups broth or 2 cans or chicken or chicken bouillon
2 tsps. Italian seasonings
1/2 tsp. salt 
1/4 tsp. pepper 
1/2 cup onion
4 carrots, thinly sliced
4 cups cabbage thinly sliced
2 cups cooked Turkey cut into cubes 
1/2 cup alphabet pasta or some kind that are really little

In a 5 qt. saucepan over medium high heat add the tomatoes, broth, Italian seasonings, salt pepper onions and carrots. Bring to boil and reduce to low simmer for 10-15 minutes or until carrots are tender. Add the rest and return to boil and cook for another 10-15 minutes until pasta is tender. Cook until the carrots are tender.

Turkey and Wild Rice Soup

1 medium onion, chopped
2 celery ribs, diced
2 carrots, peeled and finely diced
1/2 cup butter or stick margarine
1/2 cup all purpose flour
4 cups chicken or turkey broth
2 cups cooked wild rice
2 cups half and half cream
2 cups diced cooked turkey
1 tsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. ground black pepper

In a large kettle or Dutch oven, sauté onion, celery and carrots in butter
until onion is transparent.
Reduce heat. Blend in flour and cook until bubbly.

Gradually add broth, stirring constantly. Bring to a boil; boil for 1 minute.
Reduce heat; add wild rice,
cream, turkey, parsley, salt and pepper; simmer for 20 minutes. 

Yield: 10 to 12 servings (about 3 quarts).

Turkey, Rice and Barley Soup

1 leftover turkey breast carcass (from an 8 lb. turkey breast)
3 quarts water
4 tsp. chicken bouillon granules
2 bay leaves
1/2 cup uncooked instant rice
1/2 cup uncooked quick cooking barley
1-1/2 cups carrots, peeled and sliced
1 cup onion, chopped
1 cup celery, thinly sliced
1 garlic clove, minced
1 tsp. salt
1/4 tsp. ground black pepper
1 cup cooked turkey, diced
2 TB minced fresh parsley OR 2 tsp. dried parsley flakes

Place turkey carcass, water, bouillon and bay leaves in a Dutch oven or soup
kettle; bring to a boil.
Reduce heat; cover and simmer for 1-1/2 hours.

Remove carcass; cool. Remove meat from bones and cut into bite size pieces;
set meat aside.
Discard bones. Strain broth and skim fat; discard bay leaves.
   
Add rice and barley to broth; bring to a boil. Reduce heat; cover and simmer
for 30 minutes. Add the
carrots, onion, celery, garlic, salt and pepper; cover and simmer 20 to 25
minutes longer or until the
vegetables are tender. Add cubed turkey, parsley and reserved turkey; heat
through. 

Yield:  12 servings.

2 pound ground turkey,raw

1 tablespoon cooking oil

1 cup peeled turnips, cut into pieces

2 cups carrots, cut up into pieces

2 medium potoates, peeled and cut into pieces

2 cup sliced onions

1 cup frozen peas

1 cup sweetpotatoes, peels and cut into pieces

salt and pepper to taste

2 cloves garlic, minced

1 teaspoon red pepper

2 tablespoon fresh chopped parsley

2 bay leaf

2 cup water.

1/2 cup appel juice

garnish with shredded cheese

Shape raw ground turkey into smalls balls: sat aside; In a large dutch pot. add oil; cooking turkey meat ballsin oil until done; remove turkey balls from pot; add turnips, carrots, potatoes, sweetpotatoes, salt and pepper, garlic, red pepper, bay leaf and water; cook for 1 hour and frozen peas. add apple juce cooked for 20 minnutes and turkey balls. cooked until all vegeables are tender. REMOVE BAY LEAF Garnish with shredded cheese on top before serving.         

This is my own recipe. You don't need to add the cheese if you don't want to.

Turkey Stew with Dumplings



8 medium carrots, cut into 1-inch chunks

4 celery ribs, cut into 1-inch chunks

1 cup chopped onion

1/2 cup butter or margarine

2 (10.5 ounce) cans condensed beef consomme

4 2/3 cups water, divided

2 teaspoons salt

1/4 teaspoon pepper

3 cups cubed cooked turkey

2 cups frozen cut green beans

1/2 cup all-purpose flour

2 teaspoons Worcestershire sauce

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons minced parsley

1/8 teaspoon poultry seasoning

3/4 cup milk

1 egg



In a Dutch oven, saute carrots, celery and onion in

butter for 10 minutes. Add consomme, 4 cups water,

salt and pepper. Cover and cook over low heat for 15

minutes or until vegetables are tender. Add turkey and

beans; cook for 5 minutes. Combine flour,

Worcestershire sauce and remaining water until smooth;

stir into turkey mixture. Bring to a boil. Reduce

heat; cover and simmer for 5 minutes.



For dumplings, combine flour, baking powder and salt

in a bowl. Stir in parsley and poultry seasoning.

Combine milk and egg; stir into flour mixture just

until moistened. Drop by tablespoonfuls onto simmering

stew. Cover and simmer for 10 minutes; uncover and

simmer 10 minutes longer.



Yield: 10 serving



From Taste of Home

Turkey Stew with Dumplings



8 medium carrots, cut into 1-inch chunks

4 celery ribs, cut into 1-inch chunks

1 cup chopped onion

1/2 cup butter or margarine

2 (10.5 ounce) cans condensed beef consomme

4 2/3 cups water, divided

2 teaspoons salt

1/4 teaspoon pepper

3 cups cubed cooked turkey

2 cups frozen cut green beans

1/2 cup all-purpose flour

2 teaspoons Worcestershire sauce

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons minced parsley

1/8 teaspoon poultry seasoning

3/4 cup milk

1 egg



In a Dutch oven, saute carrots, celery and onion in

butter for 10 minutes. Add consomme, 4 cups water,

salt and pepper. Cover and cook over low heat for 15

minutes or until vegetables are tender. Add turkey and

beans; cook for 5 minutes. Combine flour,

Worcestershire sauce and remaining water until smooth;

stir into turkey mixture. Bring to a boil. Reduce

heat; cover and simmer for 5 minutes.



For dumplings, combine flour, baking powder and salt

in a bowl. Stir in parsley and poultry seasoning.

Combine milk and egg; stir into flour mixture just

until moistened. Drop by tablespoonfuls onto simmering

stew. Cover and simmer for 10 minutes; uncover and

simmer 10 minutes longer.



Yield: 10 serving



From Taste of Home

Hearty Turkey Stew with Vegetables



2 tablespoons butter

2 onions, chopped

1 stalk celery, cut into 1 inch pieces

2 carrots, peeled and sliced into 1 inch pieces

2 potatoes, peeled and cubed

3 tablespoons all-purpose flour

3 cups chicken stock

1/4 teaspoon dried marjoram

2 skinless, boneless turkey breast halves, cubed

1 green bell pepper, diced



Melt the butter in a pot over medium heat. Place onions in the pot

and cook until tender. Stir in celery and carrots, and cook until

tender. Stir in the potatoes and flour. Pour in the chicken stock,

and season soup with marjoram. Place turkey in the pot, and bring to

a boil. Reduce heat to low, cover, and simmer 30 minutes.

Mix the green bell pepper into the soup, and continue cooking 10

minutes, until pepper is tender.



Yield: 4 servings