Back in 4 April 2011, I posted about making broth with turkey neck bones and saving some of the meat for later use. This is later.
Boiled some fusilli pasta according to direction on the package, drained and tossed with a little bit of melted butter.
Sautéed chopped onions, sautéed fresh mushrooms, two cans of cream of mushroom soup, half a can of soybean milk, one package of frozen mixed vegetables, the cooked meat from turkey neck bones, and a splash of Shao Xing wine.
Poured over the pasta.
Gobble until full (pun intended).