The holidays have come and gone, and now you’re stuck with quarts of leftover turkey stock. Don’t toss it out! Making your own turkey broth from the leftover carcass is a great way to get every last bit of flavor and nutrition from your bird. But once you’ve made this liquid gold what do you do with all of it?
As an avid home cook and broth lover, I’ve found so many clever uses for turkey stock that transform it into crave-worthy soups, risottos, gravies and more. In this article, I’ll share my 12 favorite ways to use up turkey broth so you can avoid waste and enjoy delicious meals.
1. Make Classic Turkey Noodle Soup
This comforting soup is a perfect way to use up turkey stock. Simply sauté carrots, celery and onions, then simmer the vegetables in the stock along with egg noodles and leftover turkey meat. Season with thyme, sage and parsley for a warming and nourishing soup the whole family will love. The stock adds a rich, savory flavor you just can’t get from a store-bought broth.
2. Cook Up Turkey and Wild Rice Soup
Another stellar soup option is turkey and wild rice soup. Simmer wild rice in the stock until tender then add sautéed leeks, shredded carrots and chopped parsley. Dice up any remaining turkey meat and stir it in at the end for a protein boost. A splash of lemon brightens up the flavors. The stock gives so much more depth than just using water.
3. Whip Up Creamy Turkey and Mushroom Soup
For an elegant, restaurant-worthy soup, I love to make a creamy turkey and mushroom soup. Simply sauté sliced mushrooms in butter or olive oil until golden brown and slightly crispy on the edges. Purée the mushrooms with stock, heavy cream, fresh thyme and salt and pepper in a blender. Return to the pot and mix in bite-size pieces of turkey. Garnish with snipped fresh chives. It’s pure comfort in a bowl!
4. Craft Your Own Turkey Tortilla Soup
Tortilla soup is one of my favorite Southwestern dishes. To make it with leftover turkey stock, start by simmering diced onions, garlic, jalapeños and tomatoes in the stock until softened. Add cumin, chili powder and cayenne pepper. Shred roasted turkey and stir it in along with corn kernels and beans. Top with crunchy tortilla strips, avocado, queso fresco and cilantro for a flavorful and satisfying soup.
5. Cook Up Turkey Risotto
Creamy, cheesy risotto is a perfect way to use up loads of turkey stock. Simply heat the stock with white wine, herbs and garlic. Add Arborio rice and simmer, stirring constantly, until the rice becomes creamy. Remove from heat and stir in parmesan cheese, lemon zest and chopped parsley. Finally, fold in diced leftover turkey just before serving. The stock really boosts the flavor and makes this dish special.
6. Make Butternut Squash Risotto
Another fabulous risotto option is butternut squash risotto. First, roast cubed butternut squash in the oven until very soft. In a pan, bring the stock to a simmer. Add rice and cook, stirring often, until almost tender. Add the roasted squash and thyme. Finish with fried sage leaves and grated Pecorino Romano cheese. The sweet squash combined with the savory stock is amazing.
7. Whip Up Mushroom and Leek Risotto
Here’s a great vegetarian risotto to showcase your turkey stock. Sauté sliced mushrooms and chopped leeks in olive oil or butter. Add Arborio rice and ladle in hot stock a little at a time, stirring constantly. Once the rice is cooked through, remove from heat and mix in Parmesan. Drizzle with truffle oil or top with grated Parmesan. The earthy mushrooms and mellow leeks allow the stock’s flavor to shine.
8. Make Turkey and Barley Stew
Looking for a hearty, healthy stew? Cook pearl barley in leftover turkey stock along with cubed butternut squash, shredded kale and sautéed onions. Meanwhile, roast turkey thighs or drumsticks until golden brown. Shred the turkey and add it to the barley pot for a protein punch. The stock gives the stew tons of savory flavor as the barley cooks. It’s deeply satisfying on chilly nights.
9. Cook Up Turkey Congee
Congee is a Chinese rice porridge that’s perfect when you’re feeling under the weather. It takes well to turkey stock. Cook short grain rice like sushi rice in gently simmering seasoned stock until it breaks down into a creamy pudding-like porridge. Top with sliced scallions, a drizzle of chili oil and a splash of soy sauce. The stock makes it highly soothing and nourishing. It’s my go-to when I need a little TLC.
10. Make Turkey and Quinoa Chili
Why not use your turkey stock to make a healthy, protein-packed chili? Simmer quinoa in well-seasoned stock along with pinto beans, corn, peppers and spices like chili powder, cumin and oregano. Shred extra turkey and stir it in at the end. The stock adds tons of flavor as the quinoa cooks, and quinoa gives it a nice, hearty texture. Top with your favorite chili toppings.
11. Prepare Classic Turkey Gravy
A simple way to use excess turkey stock is to make gravy from the drippings. After roasting your turkey, remove it from the pan and spoon out the fatty drippings. In a saucepan, whisk the drippings with flour to form a smooth paste or roux. Gradually whisk in hot turkey stock and simmer until thickened. Season with salt, pepper and herbs. Strain for silky smooth gravy to serve with your turkey or mashed potatoes.
12. Make Turkey Pot Pie with Creamy Stock Sauce
Finally, put your stock to use in this cozy turkey pot pie. First make a creamy sauce by cooking butter, flour and stock together. Season with thyme, parsley and a dash of nutmeg. Pour the sauce over bite-size turkey pieces, carrots, peas and pearl onions in a baking dish. Top with raw pie dough and bake until golden. The stock gives the filling so much comforting flavor.
As you can see, leftover turkey stock is a precious commodity with so many uses well beyond just making soup. With a little creativity, you can give new life to every last drop. I hope these recipes inspire you to start simmering those leftover bones and make the most of your turkey stock this season. Enjoy!
Why You Should Make Your Own Stock
Heres the thing: Its pretty hard to convince most home cooks to make stock at all, even though its an incredibly easy process and promises to deliver far better results than store-bought broth, at least in recipes in which the stock is a significant ingredient. On top of that, because home cooks have limited fridge and freezer space, its not practical for most of us to keep multiple types of stock…in stock.
Thats why I usually recommend making white chicken stock instead (i.e., a stock made by simmering raw chicken parts and vegetables in water). It has a deep flavor that still manages to be clean and neutral enough to make it the most versatile of all types of stock—it can work in the widest variety of recipes, from a rich and hearty beef stew to a light fish dish. Theres no other stock, except maybe vegetable, that can switch-hit so well (and vegetable stock lacks gelatin, so it doesnt deliver the great body of a well-made meat stock).
Re-Roast Leftover Turkey Bones for a Rich Brown Stock
The problem is that your turkey carcass has been cooked, so it wont deliver the clean, pure flavor of a white poultry stock made from raw meat and bones. But you also wont get a true brown stock out of it, since the bones were hiding under a cladding of moist meat while your bird was in the oven. As a result, their flavor will be more steamed than roasted. Simmer them as they are and youll end up with a broth thats stranded in the murky no-mans-land between white and brown stock.
The solution, then, is to toss your turkey carcass in oil and throw it back in the oven until its roasted more fully. This is going to give it a deeper, more complex flavor that you can then impart to the stock—the Maillard reactions dark and savory signature.
And, as is the way with brown stocks, if youre going to roast the bones, you might as well go all in and brown the aromatic vegetables, like onion, carrot, and celery, too. You can do that in the oven, but I find it more efficient to brown them in batches in the stockpot while the bones are roasting.
One other hallmark of a brown stock is the inclusion of tomato, which is not used in a white stock. I like to add a couple of tablespoons of tomato paste to the pot once all the vegetables are browned, stirring it into the oil and cooking it for a minute or two to develop and darken its flavor.
Homemade Turkey Stock From Your Holiday Turkey ~ Freeze or Can
FAQ
How do I use my turkey stock?
Turkey stock is dark and richly flavored. It can be used to make soup (such as wild rice and veggie soup or turkey-noodle soup), turkey tetrazzini, turkey meatballs, in sauces, or simply heated with garlic and herbs to sip on if you have a cold. And it is remarkably easy to make!
What is turkey broth good for?
Turkey broth is perfect as a base for any soup that contains diced or ground turkey, such as turkey noodle soup or a turkey chili. It’s also a critical element to make a rich and flavorful gravy. Turkey broth is also great in pasta dishes and casseroles as a substitute for chicken broth.
Can I use turkey stock in place of chicken stock?
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Flavor profile:While not identical, the flavor profiles are close enough to substitute in most dishes.
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Cooking applications:You can use turkey stock in any recipe that calls for chicken stock, like soups, stews, sauces, and gravies.
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Homemade vs. store-bought:If you’re making your own stock, the quality of the ingredients will impact the flavor more than whether it’s turkey or chicken.
Can I drink turkey stock?
It is more robust in flavor than chicken stock, but not quite as intense as beef stock. It is perfect for drinking! Any time.