Don't toss those turkey bones! Or those herb stems, carrot peels or onions bits. Sweep it all into a pot and make this versatile stock. It’s a wonderfully satisfying way to make something tasty out of ingredients that might otherwise be mistaken as worthless scraps. And since you’re bound to be loaded down with these types of ingredients post-holiday, this is the ideal time to give this recipe a try. Once you’re stocked with this soul-satisfying staple, you’re within minutes of soups, casseroles, risottos and so much more!
Use-it-Up Turkey Stock
- Prep Time 20 min
- Total 16 hr 30 min
- Servings 10
- Ingredients 8
Ingredients
- 4 lb roast turkey carcass, cut in 4- to 6-inch pieces
- 4 quarts water
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 10 sprigs fresh parsley
- 3 stems thyme
- 1 teaspoon whole peppercorns
Instructions
-
Step1In 8-quart or larger Dutch oven or stockpot, place turkey carcass. Cover with water; heat to boiling over high heat. Skim foam from top of mixture; reduce heat to medium-low. Simmer uncovered 6 hours.
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Step2Stir in remaining ingredients. Cook 2 hours longer. Remove from heat; cool 30 minutes. Strain stock, and discard solids. Cover and refrigerate stock until completely cool, at least 8 hours and up to 24 hours. Remove fat from top of stock, and discard.
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Step3Refrigerate and use within 2 days, or portion stock into freezer-safe containers and freeze up to 6 months.
Nutrition
50
Calories
3g
Total Fat
5g
Protein
0g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: About 1 Cup
- Calories
- 50
- Calories from Fat
- 25
- Total Fat
- 3g
- 5%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 340mg
- 14%
- Potassium
- 210mg
- 6%
- Total Carbohydrate
- 0g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
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