TURKEY BONE BROTH

TURKEY BONE BROTH
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Turkey Bone Broth A favorite from Terri’s kitchen Pick a little, pick a lot. Whatever's left...bones, skin, neck, giblets, goes in the stock pot.
  • CourseSoups
TURKEY BONE BROTH
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Turkey Bone Broth A favorite from Terri’s kitchen Pick a little, pick a lot. Whatever's left...bones, skin, neck, giblets, goes in the stock pot.
  • CourseSoups
Ingredients
  • 1 large onion quartered
  • water just enough to cover contents of pot
  • 3 pieces stalks celery or the leafy ends and all theyou don't eat raw.
  • 2 medium carrots whole is fine
  • a little parsley
  • 2 bay leaves
  • sprig of thyme
  • 4 chicken bouillon cubes
  • 1 tsp. poultry seasoning
  • 2 tsp. Lawry's season salt
  • 1 tsp. peppercorns
Instructions
  1. Bring just to boiling; reduce heat.
  2. Cover and simmer on medium heat for 2 hours, until bones fall apart completely. Strain.
  3. Refrigerate soup stock overnight and skim any congealed fat from the surface in the morning.
  4. You now have plenty of broth for stuffing, extra gravy, and to turn leftover turkey pieces into great soups or turkey and noodles!
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