Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Turkey Bone Broth
Making bone broth from your bird is an excellent way to use all parts of your Thanksgiving turkey! You can use your turkey bone broth as a base for soups, stews, and sauces, but sipping a steaming cup of this restorative draft is traditional.
1 carcass from a roasted turkey (no need to remove any remaining meat and skin; you can also use chicken bones or other animal bones)
turkey giblets, optional
1 large onion, quartered
6 cloves of garlic, smashed
1 cup fresh herbs (parsley, rosemary, sage, thyme, oregano) with stems, okay to mix
1 peel from citrus fruit (mandarin, orange, or lemon)
1 tbsp apple cider vinegar
2 bay leaves
1-2 cups vegetable scraps (carrot tops and bottoms, celery tops and bottoms, garlic skins, or onion skins)
water enough to cover (about 7 quarts)
salt and pepper, to taste
- Add turkey, giblets (if using), veggies and scraps, herbs, citrus peel, apple cider vinegar, and bay leaves to a large stockpot. Add just enough cold water to cover the contents of your pot.
- Heat broth on medium-high heat until boiling. As soon as your broth is boiling, reduce heat to medium-low and simmer uncovered for 6 – 8 hours. Skim any foam that forms off the top of your broth.
- Remove from heat. Carefully remove solids from your broth. Strain with a fine mesh strainer. Add salt and pepper to taste. Pour into glass containers for fridge or freezer storage. If freezing, allow 1 inch of space for broth to expand. As your broth cools, a layer of fat will form and solidify on the surface. Remove the fat layer before consuming.
- To learn about some of the health benefits of bone broth or to check out our favorite nutrient-boosting additions, read our Turkey Bone Broth blog post.
Yield: 8 servings