Have you ever heard the saying, “Cook once, eat twice?” These four words carry so much power. They have the ability to save time, reduce stress as well as provide space for a little creativity. Now that Thanksgiving is behind us, you might be wondering what to do with all of the leftovers. Never fear, I am here to inspire you to re-invent your leftovers into something delicious and satisfying. The first meal that comes to mind after our Thanksgiving feast is a hearty soup. First I begin with using the leftover bones from the turkey to make a delicious and nutrient rich broth. See my broth recipe below.
Making your own broth is much more economical & healthier than purchasing broth from the grocery stores. Most store bought broth and soup contain high levels of sodium and artificial flavour enhancers such as autolyzed yeast extract or even MSG.
1 large beef soup bone or poultry bones
2 tbsp raw apple cider vinegar
1 medium onion, quartered
1 large carrot
1 stalk celery
1 bay leaf
2 tsp sea salt
water to fill slow cooker
If using beef, ask your butcher to cut the large beef soup bone into smaller chunks for you. This will help increase the surface area of the bone and get you more of those wonderful nutrients. Consider browning the beef bone a little before adding to slow cooker to add a little extra richness to the flavour of your broth.
If you are using poultry, you can purchase soup bones from the butcher shop which are raw. These work well, however you will get a more full flavour by using leftover bones from a roast chicken or turkey.
Place everything in the crock pot and cook on low for 24-30 hours. The long cooking time and low heat ensures you are getting the most out of your broth. You may have to add some water to top up the slow cooker during the process. Ensure that your slow cooker is able to be turned on for this long. I use my pressure cooker on the slow cooker function and it has worked out really well.
Once cooking is complete, use a ladle, canning funnel and strainer to pour broth into glass jars. Alternatively, you can pour the broth into a large muffin tin & freeze into 1 cup portions. Be sure to leave about 1.5 inches from the top of the jar and screw on lid. Allow broth to cool completely and then store in the freezer. Leaving the space at the top of the jar will allow the broth to expand without cracking the jar.
Enjoy the broth in a mug by itself or use as a base for soup, brown rice or quinoa dishes. Skim off the excess fat that collects at the top of the jar before serving.
Next, click here to get my cozy chicken soup recipe. This recipe can easily swap out chicken for turkey and will deliver you a warm bowl of nourishing soup to enjoy now, or freeze and enjoy later.
Other ideas for using up those turkey leftovers are making turkey salad, wraps with havarti or brie and a little cranberry sauce, layered Thanksgiving casserole using up all of the leftover dishes and lastly, adding a little taco or fajita seasoning to diced turkey to create tasty quesadillas or soft tacos.