When all the leftovers are eaten, what do you do with the scraps and turkey bones? How about making some bone broth? If you’re anything like me, you are not thinking about being in the kitchen with a turkey anytime soon after Thanksgiving, so I suggest wrapping it all in foil and freezing it. Then, in a couple of weeks, you can pull it out and make some super yummy soup. And, for those of you who are vegetarians, just make this without the bones. Also, you don’t need to peel the veggies, just chop them and throw them in the pot. You should wash them first though.
2 onions, chopped
1 head of garlic
1 teaspoon olive oil
1 leek, washed and chopped
1 bunch of celery, including leaves, chopped in thirds
3 yams or sweet potatoes, quartered
2 cups winter squash, any type
2 bay leaves
1 teaspoon of salt
2, 6 inch strips of kombu, this is a seaweed
turkey bones, skin, and any meat
Preheat oven to 400
Toss onions and garlic with olive oil and roast until brown, about 20 minutes.
Add onions and garlic with all the ingredients in a large pot and cover with water. Bring to a boil and simmer without a lid for 2 hours. Strain and use the broth. Cool and freeze for later use, if you’d like.