Another wonderful Thanksgiving came and went. The feast was amazing full of my favorite fall flavors.  However, just like everyone else, my fridge is over packed with tons of leftovers. Well if you are like me, with a stuffed fridge, questioning what to do with all of those leftovers, you’ve come to the right blog.

I’ve got your back!

Lets start with ideas for your leftover Turkey.

There are lots of things you can do with your leftover turkey. Some like to go traditional, by making a good old turkey sandwich. My husband, however got a little bit more creative by making a turkey pot pie from scratch. I’m so proud of him… This is what we ate for dinner. 

The turkey pot pie was delicious, but it only used some of the left over turkey meat. We still have a lot more meat to use and the whole turkey bones and all. The last thing I am going to do is let those bones go to waste…

At this point, some of you may have your jaws dropped… gasping, “You eat Turkey?” I have said it before, but I will say it again, although, I eat mostly a plant based diet, and almost always experiment with vegan and vegetarian cooking, I do not label myself as a vegetarian. I occasionally eat meat, as long as it is organic/wild caught. I also am working on being more balanced in my life, and definitely believe at certain times in life, organic animal based protein is necessary in moderation.

Moving on…

Lets talk about STOCK…

I use vegetable stock all the time. I use it in my butternut bisque/soup recipe. I use it in replace of water in any recipe that calls for water. It actually really does give that extra flavor. However, two weeks ago, I made my very own vegetable stock for pho soup, and (not bragging, just stating the truth) it was over the top good. Store bought vegetable stock just doesn’t even compare to made from scratch vegetable stock. I was almost a little mad when I discovered this… because now I am going to always have to make my own, or at least have some homemade stock on hand. The key to this is to make it in bulk and then freeze it. 

Another reason why I prefer making my own is because I have more control on what I put in it. No additives or preservatives like the store bought kind, plus I can really customize it to my taste buds. Depending on what dish I am making, I can add a little more of one spice. It is also much more economical. Save money, make a big pot of stock, and freeze it so you always have it on hand.

There are also amazing health benefits to stock, especially chicken stock (as long as it is organic.) According to Sarah Wilson from IQS…

• Stock is full of minerals and electrolytes, in a form easy for the body to assimilate.
• Stock has been know for centuries as a healing remedy for the digestive track because of it’s soothing effect on areas of inflammation in the gut.
• Stock is a de-stressor. It repairs and calms the mucous lining in the small intestine.
• It is great for anyone with Thyroid and autoimmune issues.

Now there are many types of stocks other than Vegetable. There is Chicken, Turkey, Bone, Fish… the list goes on. And for the same reasons, I listed above, it is better to make your own.

But because Thanksgiving has just ended, the odds are you have some leftover Turkey on hand…

So now lets use those turkey bones and make some Stock!

INGREDIENTS

• 1 yellow onion, chopped up roughly
• 1 white onion, chopped up roughly
• 4 carrots, peeled and chopped up roughly
• 4 celery stalks, chopped roughly
• garlic cloves
• 3 sprigs of rosemary
• 2 tablespoons of thyme
• 1/2 teaspoon sea salt
• 3 bay leaf
• Turkey bones (use organic turkey)

INSTRUCTIONS

• Remove turkey meat from bones, leaving some on if desired.
• Cut turkey meat in small pieces and place a side. (This meat can be used later for turkey soup.)
• Place all ingredients in a big pot over the stove. (or crock pot, slow cook)
• Fill pot with water to cover all ingredients, (about 20 cups of water.)
• Bring liquid to a boil, continue to boil for 20-30 minutes.
• After 20-30 minutes of boiling, reduce heat to a simmer.
• Cover and simmer for 3-6 hours. 3 is the minimum, but 6 hours is ideal for ultimate flavor and health benefits.
• Once simmered for the time you choose, strain all ingredients. Now you have Turkey Stock!

Note: You can use immediately for soup, or you can store in the freezer.

Have you made Stock form Scratch? What’s your favorite kind of Stock? Leave a comment below and let me know what you do with your leftover Turkey!

© 2014 sweat1xdaily