Turkey Roast
- 1 JENNIE-O® bone-in thigh roast
- 1/2 cup peeled and cubed potato
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- 2 cloves garlic, minced
- 4 tablespoons butter, melted
- to taste salt and pepper
Instructions
Heat oven to 375°F. Place turkey thigh roast in greased 9×13-inch baking pan. Place potato, onion, bell pepper, carrot, celery and garlic around turkey. Drizzle with melted butter and season with salt and pepper. Bake 1 to 1½ hours or until turkey reaches 165°F as measured by a meat thermometer.
Turkey Soup
- Turkey bones and pan drippings from turkey roast
- 4 cups water
- 1 (16-ounce) package JENNIE-O® lean ground turkey
- 8 ounces bow tie pasta or rice
- 1/2 cup peeled and cubed potato
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- To taste salt and pepper
Instructions
In stockpot, combine bones and pan drippings from turkey roast, and water. Bring to a boil; reduce heat to medium and simmer 1½ to 2 hours. Strain stock. Use stock immediately for turkey soup or freeze for later.
In large nonstick skillet, cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
In saucepan, cook pasta according to package directions.
In stockpot over medium-high heat, combine stock, cooked ground turkey, potato, onion, bell pepper, carrot and celery. Bring to a boil; reduce heat to simmer and cook 15 minutes or until vegetables are tender. Stir in cooked pasta. Season with salt and pepper.
