Turkey Broth

GOBBLE, GOBBLE

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After every large turkey dinner there are a hundred different things to do with all that leftover turkey.  At our house, nothing goes to waste.  After several days of turkey sandwiches, salads, meals, we use whatever is left of the meat to make a turkey pot pie filling that can be frozen and saved for later.

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One of our favourite things is making a broth with the bones of the turkey.  It is no fuss because the crockpot does all the work.  All the bones are placed in the crockpot along with some leek or onion, a few celery stalks, a few cloves of garlic, fresh parsley, fresh thyme, and a couple of bay leaves.

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Cook on high for 7 hours.  Use a fine sieve over a large boil to strain the stock.  You will end up with a clear turkey broth that you can make soups from later.  It is actually pretty genious because we first celebrate Canadian thanksgiving.    With the leftovers, we make turkey soup as a starter with a turkey pot pie as or main meal for American thanksgiving.  Very different, unique meals.  The same celebration of gratitute and zero waste.

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Turkey Broth

  • Servings: 3 large mason jars
  • Print

author: Eve@DivineDiuum

Ingredients

Leftover turkey bones

2-3 bay leaves

Bunch of thyme

Bunch of parsley

1/2 onion or leek

3-4 garlic cloves

1-2 celery stalks

Directions

1.  Toss all ingredients into a large crockpot.

2.  Top with water until it is all covered.

3.  Cook on high for 7 hours.

4.  Strain the broth and store in large mason jars.

Calories 129 per jar

Protein   8g per jar

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