Leftover Holiday Turkey Stock
Yield: about 1 1/2 quarts
After you’ve carved off the great majority of meat from your holiday turkey, you can still make a delicious, light stock from the rest!
- Carcass and leftover meat from a roasted turkey, chopped into sections Add to list
- 2 quarts water Add to list
- 1 small onion, chopped, skin left on Add to list
- 1 stalk celery, chopped Add to list
- 1 carrot, chopped Add to list
- 1 to 2 sprigs fresh parsley Add to list
- 1 to 2 sprigs fresh sage Add to list
- 1 to 2 sprigs fresh rosemary Add to list
- 1 to 2 sprigs fresh thyme Add to list
- 2 bay leaves Add to list
- Salt and pepper, to taste Add to list
Place turkey carcass in a large soup pot and add water. Add onions, celery, carrots and herbs. Bring pot to a simmer, skimming any foam that rises to the surface, and cook for 1 hour.
Strain stock, pressing hard on meat and vegetables to squeeze out the juices. Season with salt and pepper.
I like to use fresh herbs in my stock. If you prefer to use dried herbs, which are perfectly fine, use the following increments: 1 tablespoon each dried sage, rosemary and thyme plus 2 sprigs fresh parsley.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired November 24, 2010.