Yvonne Lavender, Mansfield, Arkansas, is looking for recipes using turkey leftovers. Melisa Mink, Oakland, Tennessee, sends a basic Turkey Broth Recipe.
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Turkey Leftover Recipes
Turkey Broth Recipe
Cover turkey carcass completely with water. Boil until broth is rich, about 1 hour. Remove bones and pieces and excess fat; cool broth, then pull any extra meat off carcass. Return meat to broth and reheat to boiling. Fill jars, leaving 1-inch headspace.
Can quart jars in locations up to 2,000 feet in altitude in dial-gauge pressure canner at 11 pounds pressure for 25 minutes; 2,000 to 4,000 feet, 12 pounds for 25 minutes; 4,000 to 6,000, 13 pounds for 25 minutes, and 6,000 to 8,000, 14 pounds for 25 minutes. Yields about 4 to 5 quarts. Good to use in soup or pot pies.
When canning pint jars of broth with a dial-gauge pressure canner, use the same pound readings as for quarts, but limit processing time to 20 minutes.
When using a weighted gauge pressure canner: For locations up to 1,000 feet in altitude, process at 10 pounds of pressure for 20 minutes for pint jars, and 25 minutes for quart jars; at altitudes above 1,000 feet, increase pressure to 15 pounds.
Canning information from National Center for Home Food Preservation, www.UGA.edu/nchfp.
NOTE: There are no safe methods of canning broth in a water-bath canner.
