Leftover Holiday Turkey Stock

Yield: About 1 1/2 quarts stock

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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!

Ingredients

Preparation

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.

Notes

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 Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired November 24, 2010.

Lynne Vea

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.

More about: turkey

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