Don't waste a single bit of that turkey! After everyone has had their fill of sandwiches, save the carcass for flavorful broth, which can be the foundation for countless soups and stews.
Ingredients:
1 turkey carcass, broken into a few pieces
1/2 cup celeriac, in chunks
2 carrots, coarsely chopped
2 onions, coarsely chopped - no need to peel
1 bay leaf
1 tablespoon dried thyme
1 tablespoon black peppercorns
a handful of fresh parsley - 6 or more stems
In large stockpot, combine turkey pieces, celeriac, carrots, onions, bay leaf, thyme, peppercorns and parsley and enough water to cover everything. Stuff will float - don't worry about it. Bring to boil and skim off any foam.
Reduce heat and simmer for about 2 hours.
Strain through a cheesecloth-lined sieve set over a large bowl, then let cool.
If not using right away, refrigerate until fat solidifies on the surface, about 8 hours or overnight.
Skim off fat and discard.
Refrigerate in airtight container for up to 3 days or freeze for up to 4 months.
