Please tell me you’ve saved your turkey bones from Thanksgiving. Seriously. Please pretty please tell me you haven’t thrown them away yet.
I know my pleading may be a little odd, but trust me when I say you’re going to want to make this latest recipe of mine. You see, I made the turkey for Thanksgiving this year and decided, after planning to but ultimately never getting to it last year, making a slow cooker turkey broth out of the leftover turkey bones. And of course, I just had to add some Latin-inspired spice to it, which is why I cooked it with the makings of the traditional Cuban sofrito: onion, bell pepper and garlic. Continue reading