Food Waste Free Recipes

Scrappy Broth

Take stock of your trash. During the holidays, the scraps that usually end up in the garbage can make one seriously delicious broth. Instead of ditching those leftover carrot and onion peels, celery stalks, and turkey bones, throw them in a bag, and don’t forget them. This recipe breathes new life into those easily forgotten scraps to create a small-batch broth that enhances the flavor of anything you add it to – and leaves you feeling warm and fuzzy. Stay scrappy! The Salt: Morton® Coarse Kosher Salt is a broth’s best friend, bringing out the savory flavors of the veggies and turkey—and taking your culinary game to the next level.

Ingredients

  • Bones from 1 cooked turkey
  • 5 quarts water
  • 4 cups of assorted vegetable scraps (onion ends and peels, carrot tops and peels, celery leaves and ends, parsley stems, fennel tops)
  • 2 bay leaves
  • ¾ teaspoon Morton® Coarse Kosher Salt

MORTON®
COARSE KOSHER SALT

  1. In a large stockpot, combine leftover turkey bones, water, leftover vegetable scraps, bay leaves, and Morton® Coarse Kosher Salt.

  2. Bring to a boil, reduce heat and simmer for about 2 hours.

  3. You are looking for a gentle bubble (simmer).

  4. Low or medium low will get you there, depending on your stove.

  5. Skim any foam or fat that rises to the surface and discard.  

  6. Pour through a large mesh strainer; discard the solids.

  7. Cool completely, then cover and refrigerate for 3 days or freeze up to 6 months.

  8. Tip: Store in quart-size jars for easy defrosting when you are ready to make soup. Also handy to freeze in ice cube trays when you just need a little broth for a recipe.