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Sunday Supper & More

A bone to pick for two meals: turkey breast, then soup

By Sheryl Julian
Globe Staff / November 17, 2010

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Some people say that the best part of a big roast turkey is that it lasts: not just the meat, but the bones, which you can simmer into something wonderful the next day. If you’re a small group for the feast, you can make a boneless breast, but when it’s gone, it’s gone. Or you can roast a half breast on the bone and when the celebration is over, the fun begins. In this case, the breast roasts over a bed of butternut squash, red onions, and russet potatoes. Give the vegetables a long head start before adding the poultry, then let the juices in the bird baste the vegetables while they continue roasting.

The next day, simmer the meaty bone in a pot with leftover roast vegetables and add some fresh ones: carrots, cauliflower, and cabbage. Stir in canned tomatoes and after a while, a handful of soup pasta. At the end of cooking, when you pull the bone from the pot and shake off the vegetables, all the bits of succulent turkey meat will have dropped into the broth, making the most satisfying bowls and extending the feast as long as possible.

Sheryl Julian can be reached at julian@globe.com.

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