Don’t throw away those turkey bones! The buzz on the internet about bone broth is nearly deafening these days. “What’s the big deal about it?” you may wonder. Well, let me tell you: IT’S DELICIOUS. I’m not a big fan of extreme foodie trends, but I’m totally on board with this one because it’s super easy. While it takes a lot of time, it’s really not a lot of work. Plus, it’s a way to use every part of the Thanksgiving turkey.
If you’ve never made your own stock, you’ll be surprised just how much more flavorful it is than what you buy in a can or carton. It infuses savory deliciousness into everything you cook with it, but homemade stock is especially amazing in soups, which I’ll be making a lot of.
For the best stock-making method, check out this recipe for Turkey Pozole Soup. This is one of the most delicious ways to use up your T-Day leftovers, but if you’re not into the soup (big mistake, huge), you can still use this recipe—just skip the parts about preparing and adding the soup mix-ins. At its core, bone broth is simply about putting your leftover turkey bones (doing my best to avoid the word “carcass” here…) in a pot with water, bringing everything to a boil, then simmering for several hours. If you want to be fancy, you can pull those bones out halfway through, cut them up, then return them to the pot to make sure you’re getting as much marrow into the stock as possible. Adding aromatics including carrots, celery, onions, garlic and bay leaves—as in this recipe above—gives the broth extra depth and makes the flavor completely unbeatable!
How else are you putting your leftovers to work this year?