Ingredients
| 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 |
| ½ | cup peeled and cubed potato |
| ¼ | cup chopped onion |
| ¼ | cup chopped green bell pepper |
| ¼ | cup chopped carrot |
| ¼ | cup chopped celery |
| salt and pepper to taste |
Directions
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.
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