No need to throw out that turkey carcass! Boil the leftovers with some fresh veggies for a light and flavorful low sodium broth. Delicious plain, or as a base for more complex soups – and it freezes wonderfully too.
Yields 9 cups.
SODIUM CONTENT: 44 mg per cup
Roasted turkey leftovers – whatever you have – carcass, wings, thighs, skin, bones, etc.
12 c. water
Inner heart of celery (about 3 stalks), halved
1 large carrot, washed, peeled and quartered
1/2 large onion, halved
6 garlic cloves, peeled and slightly crushed
Place all of the ingredients into a stockpot and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer uncovered 1 hour, stirring occasionally. Remove pot from heat, strain out large matter and pour broth through a fine mesh sieve. Broth can be used immediately, stored in an airtight container and refrigerated for use within days, or frozen for use within months.