Many of you asked – so here I share one of our favorite nutritious recipes using our Turkey Bone Broth. (Download the “updated” recipe on our website landing page.)
After the bone broth is completed and before making any soups, we fill two old fashioned ice cube trays with the bone broth and put in the freezer. We use these cubes when boiling potatoes, cooking rice or the water when cooking/steaming vegetables! This adds wonderful flavor and loads of nutrition to the meal.
Turkey Bone Broth White Chili Recipe (using Elizabeth’s Turkey Bone Broth)
- 1 1/2 pounds ground turkey (I use turkey meat from carcass)
- 2 (4 ounce) cans canned green chili peppers, chopped
- 1-2 tablespoon ground cumin
- 1-2 tablespoon dried oregano
- 1 tablespoon + 1 tsp Salt
- ground cayenne pepper to taste (1/2-1 tsp)
- ground white pepper to taste (1 tsp) (I do ½ black, ½ white)
- typically, I use 3 beans: cannellini, navy beans, Great Northern white bean 2-3 lbs (soak beans while cooking down the turkey carcass for bone broth)
- Turkey bone broth from cooking Turkey carcass for 10 hours with vegetables
- Organic Carrots – food processor
- Organic Celery – food processor
- Organic Parsley – chopped/food processor
- 2 cups shredded Monterey Jack cheese (optional – part of the “original recipe” I found on the internet. I don’t add this – too many friends with dairy issues!)
Follow Turkey Bone Broth directions (download here https://elizabethanthonygronert.com/ ) After removing the carcass and “cook down veggies”, after making the trays described at the top of this post; I usually divide the broth into 2 pots – half for this turkey bone broth white chili recipe and half for turkey bone broth vegetable soup recipe.
Drain the soaked beans. Then cover the beans with the turkey broth – the beans should have 1/3 to ½ more liquid in the pot than beans (liquid to cover additional veggies, and meat.) If you want thicker soup, puree some of the beans with broth to make the soup thicker and creamier. I food process the green chilies, too. Add the processed parsley, carrots, celery and any other veggies you want to the soup (my family prefers just the carrots and celery.) Cook them to the almost desired doneness. Add the reserved turkey meat and seasonings. Cook for a few minutes to let the flavors brew. Taste and add more seasoning if needed – lately I have been adding in some powdered garlic. This dish always seems to taste best after a day of rest in the refrigerator.
Making this soup is a 2 day process for me – bone broth and soak beans on the first day. Then making the soup and storing on the second day.
Enjoy! Let us know how this dish blesses your family! We are here bringing your comfort for life! Kris and Elizabeth Gronert (847) 502-8394 email@example.com