It’s all about the leftovers, really getting the most out of the food you buy. After everyone has had their fill of sandwiches, save that carcass for turkey stock. A flavorful and rich stock is the foundation for countless soups and stews. I often freeze my stock and use it later when I find myself craving the flavor of turkey again.
| Turkey Stock | Print |
Author: Shannon Hepburn
Ingredients
Instructions
- In large stockpot, combine turkey pieces, celery, 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 cheesecloth-lined sieve set over large bowl and let cool. Refrigerate until fat solidifies on surface, about 8 hours or overnight. Skim off fat and discard. Or you may use the stock right away - it's just easier to remove the fat once it has solidified. Refrigerate in airtight container for up to 3 days or freeze for up to 4 months.
For inspiration, here are a few SOUP RECIPES from THE KITCHEN.
EAT WELL AND BE WELL