Turkey broth makes a delicious soup and soup base, whether you’ve made it Nonna Erminia–style (substantial with mashed vegetables) or ultra-clear from careful straining. The important factor is concentrating the broth to the intensity of flavor you want. If you take some broth out of the freezer, for example, and find that it’s too light for soup, you can still reduce it to strengthen the flavor. And always taste and salt the broth as needed before serving it or adding additional ingredients. A bowl of plain turkey broth can sometimes be the right soup for the moment, delicious, nourishing, and comforting without any embellishment. But there are countless good things to cook, and float in the broth, too.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.