Ingredients
2 tablespoons canola oilTurkey backbone, neck bone and wing tips, cut into 3-inch pieces2 medium carrots, chopped2 celery ribs, chopped1 large onion, chopped4 cups reduced-sodium chicken broth6 sprigs fresh parsley2 garlic cloves, crushed2 bay leaves1 tablespoon whole peppercorns1/4 cup cornstarch1/4 cup cold water1 tablespoon lemon juice1 tablespoon minced fresh sage1 teaspoon minced fresh thyme1 teaspoon salt1/2 teaspoon pepper
Preparation
In a Dutch oven, heat oil over medium-high heat. Add turkey parts; brown on all sides, 8-10 minutes. Remove from pan. Add carrots, celery and onion; cook and stir until browned and softened, 6-8 minutes.
Return turkey parts to Dutch oven. Pour in broth; stir in parsley, garlic, bay leaves and peppercorns. Bring to a boil. Reduce heat; simmer, covered, for 30 minutes.
Strain broth; discard bones, vegetables, bay leaves and peppercorns. Return broth to pan, and bring to a boil over medium-high heat. In a small bowl, whisk together cornstarch and water. Whisk cornstarch mixture into broth until thickened. Stir in remaining ingredients.
