Homemade Turkey Soup

• 6 lb turkey breast with bones (with at least 2 C meat)
• 2 medium onions
• 3 stalks celery
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried sage
• 1 tsp dried basil
• 1/2 tsp dried marjoram
• 1/2 tsp dried tarragon
• 1/2 tsp salt to taste black pepper
• 1/2 lb Italian pastina or pasta

1. Place turkey breast in large 6-quart pot.Cover with water until at least threequarters full.
2. Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot.
3. Simmer covered for about 21/2 hours.
4. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator.
5. After cooling, skim off fat.
6. While soup cools, remove remaining meat from turkey carcass. Cut into pieces.
7. Add turkey meat to skimmed soup, along with herbs and spices.
8. Bring to boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.

Autumn Turkey-Stuffed Cabbage

• 1 head cabbage
• 1/2 lb lean ground beef
• 1/2 lb ground turkey
• 2 small onions, one minced, one sliced
• 1 slice stale whole wheat bread, crumbled
• 1/4 C water
• 1/8 tsp black pepper
• 1 can (16 oz) diced tomatoes
• 1 C water
• 1 medium carrot, sliced
• 1 Tbsp lemon juice
• 2 Tbsp brown sugar
• 1 Tbsp cornstarch

1. Rinse and core cabbage. Carefully remove 10 outer leaves and place in saucepan. Cover with boiling water and simmer for 5 minutes. Remove cooked cabbage leaves and drain on paper towel.
2. Shred 1/2 cup of raw cabbage and set aside.
3. Brown ground beef and turkey, and minced onion in skillet. Drain fat.
4. Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl.
5. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can to meat mixture. Mix well. Place 1/4 cup of filling on each parboiled, drained cabbage leaf. Fold. Place folded side down in skillet.
6. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer for about 1 hour or until cabbage is tender,basting occasionally.
7. Remove cabbage rolls to serving platter, keep warm.
8. Mix lemon juice, brown sugar, and cornstarch together in small bowl. Add to vegetables and liquid in skillet and cook, stirring occasionally, until thickened and clear.Serve over cabbage rolls.

Each serving provides:

• Calories: 455
• Total fat: 6 g
• Saturated fat: 1 g
• Cholesterol: 51 mg
• Sodium: 248 mg
• Total fiber: 5 g
• Protein: 28 g
• Carbohydrates: 71 g
• Potassium: 593 mg