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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Turkey and tomatoes are high on my list of favorite foods, writes Carol Brunelle of Ascutney, Vermont. My husband grows the best tomatoes ever...and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden. Ingredients:
4 pounds tomatoes, seeded and chopped (about 8 large tomatoes) |
3 medium green peppers, chopped |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 can (14-1/2 ounces) vegetable broth |
1-1/2 cups water |
1-1/2 teaspoons beef bouillon granules |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon pepper |
3 cups cubed cooked turkey breast |
3 cups cooked elbow macaroni |
minced fresh basil, optional |
Directions:
1. In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired. Yield: 12 servings (3 quarts).
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