The Benefits of a Bone Broth Thanksgiving
This year celebrate a healthier Turkey Day by incorporating bone broth
Thanksgiving is almost upon us and you know what that means: an endless parade of food, wine and (gulp) relatives. There’s a lot to love about Thanksgiving from that second helping of stuffing down to the pie-induced sugar rush. But Turkey Day’s proximity to a little thing called the Holiday season is enough to make anyone the least bit health conscious panic. It’s hard not to see an endless road of nutritionally questionable meals and leftovers stretching from here into January. And with the trend towards smaller Thanksgiving gatherings growing, cooking a turkey with all the trimmings a mere month before repeating the process, can seem a little excessive. Don’t get us wrong, we at Bone & Co. love a good feast, but we believe good food and good health are not mutually exclusive. So without further ado, we’d like to welcome you to our Bone Broth Thanksgiving.
WHY A BONE BROTH THANKSGIVING?
It is possible to celebrate the good things in life without abandoning your healthier habits. Sure, there will be buttery pastries and ample opportunity for a few too many glasses of wine, but it is possible to add a little more nutritional value to your favorite Thanksgiving standbys. This can be done in a myriad of ways. It can be as simply as leaving the skin on your mashed potatoes to omitting the sodium-rich canned soup from your green bean casserole. Another way is to add bone broth.
WHAT’S IN IT FOR YOU?
Bone broth boasts numerous health benefits. It boosts the immune system, enhances the strength and appearance of your hair, skin and nails, it’s loaded with a host of essential vitamins and minerals, and it aids in digestion – something you’re probably going to need after that second slice of pumpkin pie. So now you’re probably thinking “I get it. Bone broth is good for me but what does this have to do with Thanksgiving?”. Well, we’re glad you asked.
HOW TO INTEGRATE BONE BROTH?
Bone broth can be added in small and large amounts to numerous holiday favorites. It can be added to mashed potatoes for added flavor and a silkier texture. It can be used in the place of store bought chicken stock in your favorite dressing recipe – trust us, it will taste much better. Bone broth can also be used to make out-of-this-world gravy. This is especially important when you find yourself short on turkey juices, which can happen when you opt to roast a bit of turkey rather than the whole bird.
UPING THE NUTRITION WHILE CUTTING DOWN ON DISHES
If you’ve opted for a smaller Thanksgiving gathering this year, bone broth and the recipe below are your new best friends. We know you want the taste of tradition, but if you’re only feeding 4-6 people you’re probably going to want to skip roasting a hulk of a turkey. Hey, we’re not against the spirit of Thanksgiving, we’re just trying to spare you the maddening activity of trying to transform a month’s worth of turkey leftovers into 17 different meals your family won’t look sideways at. And let’s not forget about the amount of dishes a full feast will generate.
Thankfully, we have the perfect one dish Thanksgiving meal you and your family will love. Feast your eyes on these Braised Turkey Legs with Apple Fennel Puree. It’s low maintenance, especially if you decide to have Bone & Co’s flavorful chicken bone broth delivered right to your door, and it tastes just like a Thanksgiving meal should. This dish won’t leave you with a mountain of leftovers or dishes but it will leave you with residual health benefits. Braising your turkey and vegetables in Bone & Co.’s bone broth infuses the entirety of your Thanksgiving bounty with all of the broth’s goodness.
Give your sanity and your health a break this year by throwing a Bone Broth Thanksgiving with Bone & Co.
Braised Turkey Legs with Apple Fennel Puree
4 turkey legs
1 bulb of fennel, cut into wedges
2 leeks, washed &roughly chopped
3 cortland apples, cored &cut into wedges
2 tablespoons olive oil
1 cup dry white wine
2 cups Bone & Co.’s chicken bone broth
1 bunch fresh savory, roughly chopped
4 tablespoons butter, divided
2 tablespoons all-purpose flour
2 teaspoons whole grain mustard
½ cup hazelnuts, roughly chopped
Salt and pepper to taste
- Preheat oven to 275˚F.
- Pat the turkey legs dry with paper towel and season liberally with kosher salt and pepper.
- In a large dutch oven heat olive oil over medium heat. When the oil is hot, brown the turkey legs on both sides – about five minutes per side.
- Remove the turkey from the pot and add the leeks. Saute the leeks until just translucent then remove from the pot and set aside.
- Next add the fennel wedges to the pot. Brown wedges on both sides then remove from the pot and set aside. Repeat this step with the apples.
- Once the turkey and vegetables are browned, add the wine to the pot. Deglaze the pot and then reduce the heat to low. Leave the wine to simmer until it has reduced by half. Remove the pot from the heat.
- Layer the apples, fennel and leeks evenly in the bottom of the pot. Nestle the turkey legs on top of the vegetables and add the bone broth. Make sure not to cover the crisped skin on the top of the turkey legs.
- Sprinkle the turkey and vegetables with kosher salt and chopped savory then cover the pot and place it in the oven to cook for 1 hour.
- Once an hour has passed, remove the cover and leave to roast for an additional hour.
- Remove the pot from the oven and place the turkey legs on a plate and tent them with foil.
- Using a slotted spoon, remove the vegetables and apples from the pot and place them in a large food processor. Blitz until smooth. Stir 2 tablespoons of butter into the puree and season with salt and pepper to taste.
- Using a fine mesh strainer, strain the braising liquid left in the pot. Reserve the liquid and discard the solids. You should be left with about a cup and a half of liquid.
- Place the now empty pot over medium heat and add the remaining 2 tablespoons of butter. Once the butter is melted, whisk in the flour to form a roux. Slowly add the braising liquid to the flour and butter mixture, whisking constantly. Bring the gravy to a boil then reduce the heat to low. Cook the gravy until it is thick enough to coat the back of a spoon.
- Once the gravy has reached the desired consistency, stir in mustard and season with salt and pepper to taste.
- To serve, place a turkey leg on a bed of apple fennel puree and drizzle with gravy. Garnish each plate with chopped hazelnuts and additional fresh savory.