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.
Prep Time1 hourhr
Cook Time3 hourshrs
Total Time4 hourshrs
Course: Soups
Keyword: Freezes Well
Servings: 14cups
Author: Catherine Christiano
Ingredients
1cooked turkey carcass
1/2cupwhite wine
2onionsroughly chopped
2celery stalksroughly chopped
10sprigs 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.