This is really easy. Can usually get 7-8 pints from a 20 pound turkey after the family has eaten.
- Diane Bryant, relief society
Reserve broth from cooking the turkey/chicken.
After eating, de-bone the turkey/chicken from the carcass. Either throw out the carcass, or boil it for more broth.
Pack the meat into pint canning jars, pressing down a bit as packing it in.
Pour broth into jars to fully fill.
Wipe down the top edge and seal with a hot lid and ring (finger tight).
Process in a pressure canner; follow the guidelines of your canner or any reputable canning book. I do 10 pounds pressure for 75 minutes for pints.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Turkey and Dumplings
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