Turkey Bone Broth Bowl With Ginger, Cranberry, Greens & Quinoa
“This wholesome broth is the perfect way to use up turkey bones after Christmas dinner. The mineral-rich bones combine with aromatic herbs and spices to nourish the body, supporting both immune and gut health. Quinoa, chard and cranberries provide easily-digestible fibre and antioxidants to gently support the gut and reduce inflammation. Thyme provides respiratory support, and a splash of lemon juice gives a healthy dose of vitamin C to enhance nutrient absorption. Comforting, yet light and gentle on digestion, this is the perfect Boxing Day dish,” says Alexa Mullane.
Serves
Cook Time
Dietary
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Ingredients
For the Festive Broth
- Turkey carcass or leftover bones
- 1 celery stick
- 1 carrot (optional for sweetness, 80g)
- 1 bay leaf
- 1 sprig rosemary
- 2 sprigs thyme
- 4 whole cloves
- 6–8 whole peppercorns
- 1 tbsp apple cider vinegar
- 2–2.5 litres filtered water
For the Bowl
- 170g quinoa (raw weight)
- 150–200g chard or spinach
- 20g fresh ginger, grated
- 40g fresh or frozen cranberries
- Juice of ½ lemon
- Salt
Method
1. Make the Broth
Place turkey bones in a large pot.
Add celery, carrot, herbs, cloves, peppercorns and ACV.
Cover with filtered water.
Simmer gently for 3–4 hours, skimming occasionally.
Strain and keep warm.
2. Cook the Quinoa
Rinse quinoa well.
Simmer in 350ml water for 12–15 minutes until fluffy.
3. Assemble the Bowl
Warm broth and add grated ginger and cranberries. Simmer 5 minutes.
Add chard/spinach and cook until just wilted.
Season generously with sea salt and lemon juice.
4. Serve
Divide quinoa between bowls and spoon the festive broth and greens over the top.
