Leftover T-Day Turkey Stock

Leftover T-Day Turkey Stock

4
Shasta 1

"A great way to use up every last bit of the turkey from Thanksgiving Day. Stock can be used right away or frozen and used later."

Ingredients

4 h 25 m {{adjustedServings}} servings 436 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large stockpot over medium heat. Cook and stir celery, carrots, onion, and garlic in oil until slightly softened and fragrant, 5 minutes. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook until fragrant, 5 minutes more. Pour enough water in to cover turkey and vegetables.
  2. Bring mixture to a boil, cover pot, and reduce heat to low. Simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain liquid into a container and discard carcass and vegetables.

Footnotes

  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the solid stock ingredients. The actual amount of the solids consumed will vary.
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Reviews

4
  1. 5 Ratings

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Very nice. I used the slow cooker instead of stove top. Load everything in, I had to break up the carcass to make it fit, cover and cook on low overnight. The next morning, strain the solids ...

It was really good after one critical step - refrigerate overnight & skim off the layer of fat, otherwise it tastes oily, especially if you have much skin or fat left on the carcass.

Easy to make,got enough turkey off carcass for my wild rice turkey soup.