Don’t Throw Out Those Turkey Bones

brothSeveral years ago, I was told by an older wiser mom, that the secret to her soup is in making homemade broth.  Years later, I learned that the chicken base/bouillon cubes I was buying were actually loaded with MSG, and not only unhealthy  but  a poor facsimile to the real broth in health and taste.

Never Throw Out Turkey, Chicken, Fish, Lamb, or Beef Bones

  • Before MSG came into widespread use there were no commercially available chicken or beef broths available so it turns out Grandmother knew best when she used what she had and made delicious and nutritious homemade broths.

  • The homemade broth or stock contains minerals including calcium but also magnesium, but also phosphorus, silicon, sulphur and other trace minerals.

  • Homemade broth helps build the immune system.  We all know that chicken soup is also known as “Jewish Penicillin”.
  • Good stock contains gelatin that has been proved useful in the treatment of diseases and very nourishing to the gut. Examples of diseases that benefit from homemade broth  include peptic ulcers, infectious diseases, jaundice and cancer.

  • French studies showed that babies had fewer digestive problems when gelatin was added to their milk.

  • Ask any soup maker – homemade broth makes superior soups, is excellent to drink when sick, and perfect for Real Gravy.

  • For More information about homemade stock: Read “Broth is Beautiful” by Sally Fallon Morell

  • Here is our absolutely most favorite soup recipe using turkey or chicken stock.  So enjoy those turkey leftovers, creatively:

If you make homemade turkey stock from the leftover bones the flavor skyrockets to a perfect “10”! Even if you can’t try this recipe out this year, be sure to save the recipe for future use. I usually double the amounts to have some leftover soup for the freezer. If you let the soup sit a day, the flavor improves with age. We’ve eaten this in bread bowls that I’ve made. Fabulous!

2 C. sliced carrots
3 C. water, turkey broth or canned chicken broth (watch out for vitamin C)
1 large floret of broccoli OR 1-10 oz box of broccoli
1 C. onion, chopped finely
1/2 C. celery, sliced
1 tsp. salt
1/2 C. ground oat flour (blend rolled oats in the blender to make flour)
2 C. milk or allergy alternative
6 oz. Swiss cheese, grated
1-1/2 C. diced turkey

Combine carrots, broth, onions, celery, broccoli, and salt. Bring to a boil over medium heat. Simmer 10 minutes. Bring to rolling boil again, and gradually stir in the oat flour, stirring constantly.   Let simmer another 10 minutes until lumps disappear. Reduce heat. Add milk, turkey. Remove from heat. Stir in cheese. Serves 4-6.

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