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Stock (48-72 hours in advance)

  • 3 pounds (approximately) breast bones (with meat cut off and reserved)
  • ¼ cup apple cider vinegar
  • 6-8 quarts water

Combine turkey bones, vinegar, and water in a stainless steel stock pot and let rest for 1 hour.

Add vegetables (roughly chopped):

  • 3 carrots
  • 3 celery stalks (celery heart and 1-2 scruffy stalks + tops and ends of other stalks)
  • 1 medium to large onion
  • 1 small handful fresh thyme
  • 2 large bay leaves (fresh or dry)
  • about 5 quarts water

Beginning on low, bring stock to a simmer.  This could over an hour.  Continue to simmer on very low heat until stock is richly colored and chicken bones are clean.  I usually simmer the stock for 12+ hours.  If the stock never boils, it should be very clear.  When preparing the soup, don’t bring the stock to a rolling boil and it should stay clear.

Strain broth through a fine mesh sieve.  Discard vegetables and bones.  Reserve meat, if you have need for the chicken in the soup.

Brine beans (make 24 hours in advance)

  • 1.5 pound cannellini (white kidney beans)
  • 3 tablespoons salt
  • 1/4 teaspoon baking soda

Brine cannellini beans in 2 quarts of water with salt and baking soda.


  • about 5 quarts turkey stock
  • about 2 pounds cannellini (white kidney beans)
  • 2 tablespoons olive oil
  • 2 medium onions
  • 6 garlic cloves, minced (cooked in the broth)
  • 3 pounds turkey breast meat (cut into 1/2 inch cubes)
  • 4 teaspoons fresh oregano
  • 1 – 28 (or 2 – 14.5) ounce can diced tomatoes in juice
  • 1 pound carrots, peeled, chopped
  • 1 cup chopped celery
  • 3/4 pounds orzo (rice-shaped pasta)
  • 4 ounces thinly sliced fresh basil
  • 4 cloves garlic (minced) (added at the end – season to taste)
  • 2 tablespoons maple syrup (added at the end – season to taste)
  • 1 tablespoon chardonnay vinegar (added at the end – season to taste)

Add stock, beans, onion and garlic a large stock pot.  Simmer, over medium heat, until beans are tender, about 1 1/2 to 2 hours.

Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 15 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in basil; cook until heated, about 5 minutes. Season to taste with salt, pepper, maple syrup, and chardonnay vinegar.

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