Cookerati

So you’ve cooked those turkey bones and created the wonderful Turkey Broth, now what.  Here’s a 30 minute (or less) recipe for one of those work or run out quick nights. The key to making it quick is to cut the pieces small enough that they will cook quickly, while at the same time a it needs to be a nice size tasty morsel in your mouth. You can swap out the veggies for ones you like better and customize it.  Crusty whole grain bread with some nice butter would go well with this.

Ingredients:

• 2 tbs olive oil
• 1 onion diced
• 1 garlic clove smashed, diced
• 1 turnip peeled, diced
• 2 carrots, peeled diced
• 4 cups broth
• 6 – 8 small potatoes peeled (or not) and diced
• 1 cup turkey diced
• Salt
• Pepper
• Parsley
• Sage

Directions:

Heat Olive Oil in Pan.  Sauté Onions, garlic, turnips and carrot.  When they seem almost al dente, add the broth.  After the broth heats to a simmer, add in the turkey and potatoes. Throw in the herbs. When the potatoes are the correct texture it’s ready. 

Easy Peasy, well it would be if there were peas.  You can add them if you like.