Is it a problem that Thanksgiving isn’t even here and I’m already thinking about the leftovers? I’m going to trust that you are all over the homemade turkey broth situation. But, just in case you need a refresher, here’s my strategy for taking care of those Thanksgiving leftovers! (This works equally well for making homemade chicken broth, which I do overtime I use a rotisserie chicken.)
Step one, dig out your giant stock pot because you’re going to need lots of room!
Step two, remove all of the meat that you want to eat from the bones and throw whatever’s leftover in the pot. If you wouldn’t eat it anyway, it goes in the pot.
Step three, take an onion (or two if you have a whole turkey), a few carrots, and a couple of stalks of celery. Chop them into large pieces and toss ’em in the pot.
Step four, sprinkle the mixture with salt and pepper, and add a bay leaf.
Step five, cover with water. (If like mine, you’re tap water isn’t great, use water from your filter…what ever you drink is what should go in the pot.) Bring to a boil. Reduce the heat, and let simmer for about two hours.
Step six, place a double layer of cheese cloth over a large bowl. Strain broth. Keep the liquid (obvs, that’s what we’re making after all!) and throw the rest away. Voila! Now you’re ready to make something delicious, like Turkey and Dumplings, or Easy Turkey Tortilla Soup!
When you’re usually cooking for a family of two, turkey is one of those things that doesn’t make it onto the menu all that often (unless it’s in the form of a sandwich). It’s just a lot of bird for just the two of us, so we usually rely on chicken to satisfy our poultry fix. The great thing is, that when Thanksgiving rolls around, turkey can be easily substituted for chicken in some of my favorite recipes! Turkey and Dumplings almost always makes its way onto our post-thanksgiving menu. It’s just too good to pass up.
If you’re still feeling full from your Thanksgiving feast, and are looking for a lighter way to use up all that broth and extra Turkey, this Easy Turkey Tortilla Soup would be a great place to start! Spicy and delicious, but definitely not heavy, this soup is the perfect way to get back on track after a night of feasting!
Another favorite way to use up that leftover turkey? In a barbecue turkey salad! Spicy, wholesome, and delicious, this salad is one of my favorite weekday/workday lunches!
- All the leftover bits from your Thanksgiving turkey (or roasted chicken)
- Two large onions
- 3-4 medium carrots
- 3 stocks celery (tops removed)
- 1 bay leaf
- Salt
- Pepper
- Dig out your giant stock pot because you’re going to need lots of room!
- Remove all of the meat that you want to eat from the bones and throw whatever’s leftover in the pot. If you wouldn’t eat it anyway, it goes in the pot.
- Take an onion (or two if you have a whole turkey), a few carrots, and a couple of stalks of celery. Chop them into large pieces and toss ’em in the pot.
- Sprinkle the mixture with salt and pepper, and add a bay leaf.
- Cover with water. (If like mine, you’re tap water isn’t great, use water from your filter…what ever you drink is what should go in the pot.) Bring to a boil. Reduce the heat, and let simmer for about two hours.
- Place a double layer of cheese cloth over a large bowl. Strain broth. Keep the liquid (obvs, that’s what we’re making after all!) and throw the rest away. Voila!
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