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
- 1 cooked turkey carcass
- 1/2 cup white wine
- 2 onions roughly chopped
- 2 celery stalks roughly chopped
- 10 sprigs parsley
- 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.
For a large turkey, carve it in half and place each in a separate stock pot to make a large double batch.