6 cups chicken, turkey or corned beef stock or broth
1 cup turkey, cut up into bite sized pieces
1 can turnip greens or escarole
8 oz rice, bean or grain medley (mine was red and brown rice, multi-colored split peas)
1/2 cup frozen carrots
season to taste with salt, pepper or garlic
Put all broth into a pot, add turkey and rice or grains. Bring to a boil. Cover and reduce heat to low. Simmer for 25 minutes. Add frozen carrots and simmer another 10. Season to taste. Serve with fresh rolls and a side of cranberry sauce to add some zing.