Miss Polly’s Roasted Turkey Vegetable Bean Soup

3 turkey drum sticks with skin on
About 3 pounds

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4 cups finely chopped vegetables.
I used 2 cucumbers
1 large tomato
3 sliced carrots
1 green bell pepper
1/2 large yellow onion
11 cups water

I preferred zucchini to cucumbers but I used it because I was cooking with what my roommate Alberto bought.
The outcome was a success either way, for just winging it!.

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One 15 oz. Canellini beans, drained and washed in a colander – by doing that it takes much of the sodium out of the can beans.

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Garlic paste

World Market California Garlic & Sea Salt Seasoning,  or a little garlic powder and sea salt sprinkled on each turkey drumstick.

With some extra virgin olive oil rubbed all over each drumstick and a little Mrs. DASH SALT FREE ITALIAN SEASONING.

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Preheat convection oven to 375 degrees.

Chop all vegetables the same size so they cook evenly and look nice in the finished soup/stew.

Bake turkey drum sticks in convection or conventional oven for about 40 minutes at 375 degrees, and take a look to see how they’re cooking. Make sure they aren’t getting over brown.

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The skin on any poultry keeps it moist while cooking.

Take the drumsticks out of the oven with tongs and and carefully place them into the soup and it will flavor of the broth and you’ll create a flavorful turkey broth.

Once simmering an hour on low take the meat off the cooked turkey drumsticks, adding it back to the soup.

The drumsticks were so tender after simmering an hour on low, that I was able to take the skin off with my kitchen tongs very easily and the turkey meat just about fell off the bones.

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The cooked seasoned turkey meat from 3 drumsticks

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The bones can be saved to make turkey stock to use in place of of chicken stock.

recipe created by
Paulette Motzko,
Copyright October 2015

1:17 p.m
Updated 2:16 p.m.
4:11 p.m

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