And just what do
you use this turkey broth for?
I used 1 % milk because that's what I drink and
used our turkey broth from cooking down the turkey bones; and obviously, turkey meat!
And just what do
you use this turkey broth for?
Not exact matches
I
used ground
turkey (because of my husband's allergies) and cook this in an instant pot with a little
broth.
Ingredients for
broth: 1 uncooked whole
turkey leg or large
turkey thigh / 4 cups chicken or
turkey broth plus a cup or two of cold water (you'll need extra water if you aren't
using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.
I
used turkey bacon on the top of mine (yum) and added the tiniest bit of chicken boullion (which I figured was okay because my
broth was low sodium!
This year I also
used turkey leftovers and my homemade
broth in a Brown Rice Risotto with Winter Squash from Mark Bittman.
My family never had «
Turkey water» soup, (sounds like
turkey pee to me) but we
use the thanksgiving
turkey to make
turkey BROTH that we always had at Christmas with tortellini in it.
This recipe can actually be
used with
turkeys or chickens, and you really should be making
broth anytime you have a leftover poultry carcass.
By replacing the fat - filled dairy ingredients from the original with fat - free milk and chicken
broth, and by
using lean Italian
turkey sausage, we can whack around fifteen grams of fat off the original version.
What's in it: 1 lb hot
turkey (or chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I
used fire roasted) 3 cups low sodium chicken
broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to
use in soups.
Collagen breaks into amino acids (just as fat breaks into it monomers) and that is what is
used to heal the gut:»
Broth made from the bones of chicken,
turkey, duck, beef, lamb pork and / or fish are anti-microbial, anti-inflammatory, and contain nutrients which help rebuild the integrity of the digestive tract.
Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher salt to taste 1 lb ground
turkey ** 3/4 cup frozen vegetables, I
used lima beans, corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken
broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
This easy
turkey stock adds great flavor to the gravy, but you can
use chicken
broth instead with good results.
I also
used turkey chop meat and I left out the beef
broth
- I
used turkey wing / giblet
broth & added a little wing meat.
I took a night out of my week to make up the light vegetable
broth (which ended up requiring me to
use my
turkey roasting pan it had so many ingredients!)
I have homemade
turkey broth done to
use for brine and gravy, with drippings, of course!
4 Tbsp unsalted butter, plus more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken into small pieces 3 large leeks, white and light - green parts only, sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed (I
used homemade) 1 large egg 2 cups low - sodium chicken
broth or
turkey stock 1 cup diced parmesan cheese, plus 1/4 cup shredded
I added
turkey sausage, an extra carrot and celery, a pinch of red pepper flakes for some heat, I also
used chicken
broth instead of water.
This lightened version of traditional cornbread dressing
uses either chicken or
turkey sausage and fat - free, reduced sodium
broth, and stone - ground cornmeal.
Use a rich variety of beef, lamb, chicken,
turkey and fish
broths, if possible.
Using lean ground
turkey, fat - free, low - sodium chicken
broth and a mixture of canned tomatoes and white beans, this protein and fiber - rich stew will hit the spot.
Recipe for
turkey broth using a leftover Thanksgiving bird that is the perfect base for homemade soups and sauces.
I also like to
use beef
broth, if I don't have any
turkey lying around the house.
Instead I found some bone
broth and cut up
turkey from Thanksgiving so
used those.
If you are a meat eater, throw seasoned
turkey meatballs in a slow cooker and freeze the meatballs, roast a whole chicken and
use the leftovers for other recipes and make bone
broth / chicken stock with the carcass, take your dried beans and make slow cooker beans to freeze so you have them for soup and Mexican dishes, etc..
I am assuming that you can also
use the carcass from the Thanksgiving
turkey to make the
broth?
Great, inexpensive comfort food - omit the ground
turkey and
use vegetable
broth for a vegetarian / vegan meal
I cook two meals a day — I serve up a breakfast burrito (eggs whipped and cooked to a Holladaise sauce consistency & then mixed with dry cat food & cut up
turkey hot dogs) and a meaty oatmeal (chicken thighs cooked overnight in a crockpot with a little water, then the meat separated off, the
broth thinned down with water &
used to make oatmeal, then add back the chicken meat & serve up warm so its nice & sloppy with a lot of juice.
For example, all the minerals
used in the stews are now chelated, the beef recipe no longer includes carrageenan, and the
turkey recipe features
turkey broth instead of chicken.