Although this recipe can be enjoyed at any time,
it is best right after Thanksgiving when you have some left over turkey.
2 c turkey light meat, skinless, cooked and
cubed
1 tsp poultry seasoning
3 c water
3/4 tsp salt
1/2 c celery, sliced
1/2 tsp black pepper
2 c canned mixed vegetables, drained
1 c elbow macaroni, uncooked
14 1/2 ozs chicken broth
In a quart 4-quart saucepan, combine turkey,
water, celery, vegetables, broth, poultry seasoning, salt, and black
pepper. Cook over high heat, stirring occasionally, until mixture comes
to a full boil. Add macaroni and reduced heat to low. Cover and continue
cooking, stirring occasionally, until macaroni is tender.
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