Make a great turkey stock with the carcass and then create wonderful soups. This recipe is the basic stock recipe my great-grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, or make a soup with dumplings — the uses are endless!
Turkey Stock
Make a great turkey stock with the carcass and then create wonderful soups. This recipe is the basic stock recipe my great-grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, or make a soup with dumplings — the uses are endless!
Ingredients
- 1 turkey carcass
- 3 onions coarsely chopped
- 1 pound carrots coarsely chopped
- 1 bunch celery coarsely chopped
- 1 green bell pepper coarsely chopped
- 3 cloves garlic
- 4 cubes chicken bouillon
- 1 tablespoon whole black peppercorns or to taste
- 3 bay leaves
- water to cover
Instructions
- Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes.
- Strain stock through a cheesecloth and discard solids.
Notes
Cook’s Note
I keep ends of root veggies and tops of bell peppers to use in meat stock when I make soup from leftover Sunday roast. Leaving the skin on the onion will darken stock and add more taste. I use roasted peppers and whole roasted garlic.
Hot stock with a few veggies and alphabet pasta is a great after-school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk.
