1 box Tuna Helper Tetrazinni

1 cup cooked turkey, shredded

4 cups turkey broth

1 carrot, peeled and chopped

1 rib celery, chopped

1 small onion, chopped

1 t Greek seasoning

1 cup milk

Place turkey, broth, vegetables and seasoning in a large pot. Simmer over medium high heat for about ten minutes or until vegetables are tender. Meanwhile, boil pasta from the Helper in a separate pot. Drain pasta and add to broth and vegetables. Stir in sauce mix from Helper. Add milk. Simmer for five more minutes. Adjust seasoning, if needed.

Makes approximately 8 servings. Can be frozen in individual portions for up to 2 months.

Tip: This is a great way to use up that Thanksgiving bird. Cut off any large pieces of meat and freeze or refrigerate for other uses. Put all the bones in a large stockpot with some onion, celery and carrot. Cover with water and simmer for 1 to 3 hours. Strain the broth and pick out the remaining meat. Discard the bones and vegetables. Put the broth and turkey in containers and freeze for up to two months.