• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
169
Protein:
29 g
Fat:
2 g
Carbohydrates:
8 g

Credit
Recipe courtesy of Michelle Peters-Jones, www.thetiffinbox.ca

Serves: 4
Your leftover turkey carcass can be used to make an Asian broth, which in turn can be used in a variety of soups. This variation, with shredded bok choy, shimeji mushrooms, and seasoned with a nice dollop of Frank’s Red Hot Slammin’ Sriracha is fantastic. You can make your own turkey stock, using the turkey carcass, but you can also use shop-bought broth for this recipe. Either way, it is a light, nourishing soup for all seasons.
Asian-Inspired Turkey Broth
  1. To make the broth, place all ingredients in a large stockpot, and cover with cold water.
  2. Bring to a gentle boil, then turn the heat right down, and simmer very gently for 4 – 6 hours.
  3. Strain the broth, without pressing down on any ingredients, for a nice clear broth.
  4. The broth can be decanted into containers and frozen.
Asian Greens and Turkey Broth with Frank’s Red Hot Slammin’ Sriracha
  1. Place the turkey broth in a stockpot, and add the lemongrass, ginger, chili, cilantro stalks and garlic. Bring to a boil, then turn down the heat and simmer for 15 minutes. Strain into a clean pot, discarding the aromatics.
  2. Add the soy sauce and Frank’s Red Hot Slammin’ Sriracha, until the broth is seasoned to your taste. It should taste lightly salty and spicy.
  3. Meanwhile, bring a pot of water to the boil, and add the salt. Blanch the bok choy, or greens and the mushrooms for a minute, then refresh in cold water.
  4. Divide the blanched greens, mushrooms and turkey between four deep bowls. Pour over the hot broth, and garnish with green onions.
  5. Serve with Frank’s Red Hot Slammin’ Sriracha and limes, so that everyone can season their bowls to taste.

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