...you don't even have to cook a turkey. You do need a large stock pot, though:
Two or three fresh turkey drumsticks from your butcher's case can be nicely browned with paprika in a tad of extra virgin olive oil. Remove and toss in your veggies to give them some color and flavor. Anything goes: mushrooms, celery, onions, white eggplant, zucchini, butternut squash, potatoes, etc., etc. Deglaze the pot with some white wine; toss everything back in; cover with water or chicken broth or a combination thereof; add salt, if desired. Simmer away. Meanwhile, cook separately some barley or orzo, al dente.
When done, remove turkey and bones, purée veggies with immersion blender, add meat you've shredded back into the pot, along with barley or orzo. Season with lots of freshly ground pepper, chopped parsley and thyme.
Bon Appétit...♥-Healthy
Thanks for the reminder, PV; thought it would be nice to post on my own blog, even though temps are heading to the 80's tomorrow. Smile. So glad R likes it.
