Turkey Stock
This is the best thing you can do with your leftover Thanksgiving turkey. Use the stock to make Turkey Noodle Soup or in any recipe requiring chicken stock. Based on a recipe from Soups & Sides, Catherine Walthers, 2010, Lake Isle Press, NY.
Servings: 14 cups
Ingredients
- 1 cooked turkey carcass
- 1/2 cup white wine
- 2 onions roughly chopped
- 2 celery stalks roughly chopped
- 10 sprigs parsley
Instructions
- Remove as much meat as possible from the turkey carcass. Dice and set aside.
- Place the carcass and all remaining ingredients in a large stock pot. Fill the pot with water. The carcass should be covered by at least an inch of water. Bring to a boil, then reduce heat, cover, and simmer gently for about 3 hours.
- When the broth has a nice golden color, remove from heat. Skim off any impurities and foam that rise to the top. Remove bones to a cutting board and reserve any additional meat to use in a soup. Discard the bones. Strain the broth into containers to freeze or store.
Notes
For a large turkey, carve it in half and place each in a separate stock pot to make a large double batch.