Combine the turkey, dry beans, hominy
juice, if using, some dried onions
and 12 cups water in a large pot. Bring to a simmer over medium heat, and then reduce to a very low simmer and cook until the beans are tender but not mushy, about 2 hours 30 minutes, stirring occasionally to make sure nothing is sticking to the bottom.
Break up the turkey meat, removing the skin and bones. Add the squash and green beans
and continue to simmer
very gently until tender. Stir in the sunflower flour until thoroughly blended. Serve, give thanks and enjoy.