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Transform your leftover turkey into a classic turkey and rice soup that's perfect on cold evenings.
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This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all)
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This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.