Yesterday and today I am talking about homemade bone broth and homemade turkey stew. I first learned how to make stew from my mom, but I have experimented lots since getting married over eight years ago. I used to call my mom at least weekly, sometimes more, asking cooking questions and asking for recipes. These days it’s less frequent, and I feel like I’m finally beginning to really know what I’m doing in the kitchen, enough to even make things up as I go, which is when I have the most fun!
Homemade Turkey Stew
The Basic Ingredients
- Homemade broth as much as you want (I usually make a large stock pot of soup at a time, but be sure to leave several inches of space for the liquid level to raise as you add the other ingredients)
- The meat that you picked from the bones after making the stock
- Salt approximately a tablespoon for a 9 quart stock pot. If you’re doing less, you’ll have to add to taste, and ¼ tsp. pepper. Be sure to add enough salt, or it will taste gross!
- 1-2 cups each of chopped onion celery, & carrot
Add Ins (frozen or fresh is fine):
- Legumes if they are dried, then they should be soaked and cooked according to package directions prior to adding them to the soup
- Potatoes chopped (I think sweet potatoes would be interesting and I want to try that next. They have more nutrients than their white counterparts).
- Brown rice
- Green beans
- Sweet peppers
- Corn though corn is a GMO crop, so I personally avoid it.
- Summer or winter squash
- Shredded cabbage
- Pretty well any other vegetable you can think of. If you add leafy greens like spinach add them in the last few minutes of cooking, or your whole soup will turn puke green (not that I know from experience…)
- You can also add cream or milk to make it a little creamier. I added about half of a cup of whipping cream to my last batch of soup and it was really good.
Add Herbs & Spices*
- Summer savoury
- Bay leaves 3-4
- Lightly saute the onion, celery, and carrot in a 1/3 cup of butter, melted in the stock pot (you don’t even need to wash it after making the stock, just make sure there aren’t any bones or gristle left in it) on medium-low heat. For the love of all that is good and holy, I beg you to never ever use margarine. Please don’t adulterate all of your hard work in making broth from scratch by ruining it with junk.
- Once the onions are more or less translucent, go ahead and add the stock, and keep the heat at medium-low. Add your salt and pepper, and spices. Add any of the add ins you desire.
- Let your soup simmer for as long as you have until suppertime! An hour or two is great. This soup just gets better as leftovers, and it freezes great. The same rules for freezing apply to soup as well (ie. leave an inch of headroom in your jars, etc). Enjoy!