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! 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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 63 Calories

Ingredients

• water to cover
• 4 cubes chicken bouillon
• 3 bay leaves
• 3 cloves garlic
• 1 pound carrots, coarsely chopped
• 1 turkey carcass
• 3 onions, coarsely chopped
• 1 bunch celery, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 1 tablespoon whole black peppercorns, or to taste

Recipe Instructions

Step 1

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.

Step 2

Strain stock through a cheesecloth and discard solids.