Serves: 10
Total Calories: 42
Strip all meat possible from cooked turkey bones and save for soup, sandwiches, or casseroles, storing it in refrigerator for 1 or 2 days, or in freezer for a longer time. In large saucepan, cover bones with cold water. Add onion, carrot, celery leaves (fresh parsley may be substituted), peppercorns, bay leaf, and salt. Bring slowly to boil reduce heat and cover kettle simmer 2 hours. (Broth will not be as clear if boiled vigorously.) Strain broth through fine strainer or cheese cloth discard bones and vegetables. Use broth at once or keep in closed jar in refrigerator for 1 or 2 days freeze for longer storage.
This Turkey Broth recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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