Turkey and bean soup is a nice way to use up leftover turkey bones. In a pressure cooker, cover the bones with water and add a couple of carrots, celery stalks, a chopped onion, peppercorns, fennel seeds, crushed oregano and salt and cook under pressure for about 20 minutes. (If you don’t have a pressure cooker, cook in a Dutch oven for 1-2 hours over medium low heat.) Remove the bones and strain off the liquid. Pick any meat off the bones and add to the stock. This isn’t quick to make, but can be made ahead and frozen for serving when you are in a hurry.
Category Archives: turkey
If you are looking for food that can be prepared in a real hurry, turkey breast cutlets are ideal. You can fry them in a frying pan with some olive oil in about 10 minutes. You could serve them with a salad and bake potatoes in the microwave for a very fast meal.
This meal wasn’t fast, because I really wanted fennel cooked with cream and parmesan to be part of it:)
The upside (or downside, depending on your point of view) of cooking a large bird like a turkey, is that you have to deal with quite a lot of leftover meat. My husband and I love turkey, so this is not a problem. Hence, another simple leftover turkey recipe: tortilla soup.