This recipe is for those who use their turkey carcass to make turkey broth after holiday meals. If you use salt in your broth recipe, adjust the sodium content of each serving accordingly.

2 servings: 246 mg. sodium per serving

2 Tablespoons healthy oil
1 (3 oz) carrot, chopped small (1/4 inch pieces)
1/2 cup chopped celery (1/4 inch pieces)
1/2 cup chopped onion (1/4 inch pieces)
8 ounces russet potato, peeled and chopped (1/4 inch pieces)
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
2-1/2 cups no salt added homemade turkey broth
4 ounces cooked turkey, cut into small (1/2 inch) pieces

Prep. Instructions

1. Combine carrots, celery, onion and potato in a bowl.

2. Combine parsley, basil, thyme, pepper and salt in a separate bowl.

3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a stockpot over medium heat. Add carrots, celery, onion and potato; turn heat down to medium low. Cook vegetables, stirring often, until they begin to soften, about 5-7 minutes.

2. Add spices. Stir to combine. Cook for 2 minutes, stirring constantly.

3. Add turkey pieces. Stir to combine. Cook for 1 minute, stirring constantly.

4. Add turkey broth. Stir to combine. Bring broth to a boil; then turn heat down to low. Simmer 15-20 minutes, uncovered, until vegetables are tender. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds