Leftover Holiday Turkey Stock
Yield: About 1 1/2 quarts stock
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 or organic chicken broth 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 the turkey carcass in a large soup pot and add the water or broth. Add the onions, celery, carrots and herbs. Bring the pot to a simmer, skimming any foam that rises to the surface and cook for 1 hour.
Strain the stock, pressing hard on the meat and vegetables to squeeze out the juices. Season the stock 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.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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