Rinse dry navy beans. In 5 qt. Dutch oven, combine beans, water and salt. Bring to a boil. Reduce heat. Cover and let stand for 1 hour. Do Not Drain. Break meaty turkey carcass to fit pot. Add to beans. Add onion, Worcestershire sauce, poultry seasoniong and pepper. Cover and simmer for 1 hour. Remove frame. Cool. Cut meat and chop. Add to soup with corn, celery, carrots and turnips. Cover and simmer for 30-40 minutes, until tender. MC formatting and posted by email@example.com Recipe By : BHG, Low Cost Cookbookfirstname.lastname@example.org Posted to Recipe Archive - 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST submitted by: email@example.com Serving Ideas : Serve with thick slices of French bread. NOTES : A great use for that leftover turkey carcass. Delicious!!
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 9 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 26.4mg||1 %|
|Potassium 535mg||14 %|
|Total Carbohydrate 32.3g||9 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 23.4g|
|Protein 8.5g||12 %|
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Calories per serving: 159
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