Short stories are great for the busy season

A Collection of Short Fiction 

by Joan L. Cannon

A collection of widely published and, in some cases, award-winning short stories from well-respected novelist Joan L. Cannon. All the stories contain rich detail of both language and imagery. They are wide-ranging, with a variety of characters, experiences, and settings and are told in a unique style that is well- seasoned with both wit and insight.

LEFT-OVER TURKEY

CROCK POT SOUP

• 
  

• 2 quarts chicken broth
• 1 turkey carcass, skin and meat removed
• 1 onion, quartered
• 2 carrots, halved lengthwise
• 3 celery stalks, halved lengthwise
• 2 bay leaves

• 1 cup chopped carrots
• 1/3 cup chopped celery
• 1/4 cup chopped onion
• 2 cups penne pasta
• 3 cups chopped cooked turkey
• 1 (10.75 ounce) can condensed cream of mushroom soup (optional)

Directions

• Prep
  20 m
• Cook
  10 h
• Ready In
  10 h 20 m

1. Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
2. Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
3. Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
4. Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
5. Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.