Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Turkey Bone Broth
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- #85191
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
turkey carcass and all bones from leftover turkey
2 coarsely chopped carrots
1 rib celery with leaves, chopped
1 onion, chopped
1 clove minced garlic
1/4 cup chopped parsley with stems
1 teaspoon peppercorns
1 bay leaf
2 quarts canned chicken broth or water
directions
Break up turkey bones and place in a large pot. Add remaining ingredients and cover with water or canned chicken broth or combination of the two.
Bring to a boil, then reduce to simmer and cook, skimming for 2 hours. Strain and boil down to about half.
cook's notes
After the holiday feast, save the turkey bones for making broth or soup. Leg bones, thigh bones, wing bones and the main breast and back bones are excellent for making a broth base for soup.
If you do not have time or the inclination following the hassle of the holidays, freeze the bones in a zip closure bag for soup later.
added by
twbart72
nutrition data
112 calories, 2 grams fat, 0 grams carbohydrates, 21 grams protein per 1 cup. This recipe is low in sodium. This recipe is low in carbs. This recipe is low in fat.
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