Ingredients and Weight:
- Leftover turkey carcass: 1 large
- Celery ribs: 3, chopped
- Carrots: 2, chopped
- Onion: 1, chopped
- Water: 12 cups
- Salt: 1 tablespoon
- Black peppercorns: 12
- Bay leaves: 2
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large stockpot, combine the turkey carcass, celery, carrots, onion, water, salt, peppercorns, and bay leaves.
- Bring to a boil over high heat, then reduce heat to low and simmer gently for 4 hours.
- Strain the stock through a fine-mesh sieve into a large container.
- Discard the solids and let the stock cool completely before refrigerating.
Nutritional Information (per 1 cup):
- Calories: 50
- Fat: 1g
- Protein: 6g
- Carbohydrates: 2g
- Fiber: 1g
- Sodium: 500mg
Dish Characteristics:
- Rich and flavorful
- Versatile base for soups, stews, and sauces
- Easy to make and perfect for using up holiday leftovers
User Comments:
- "This stock is so easy to make and it tastes amazing. I love using it in my soups and gravies."
- "I always make a big batch of this stock after Thanksgiving. It's the perfect way to use up leftover turkey and it makes the best soups."
- "I'm not a chef, but this recipe was so easy to follow. My stock turned out great and I can't wait to use it in my next soup."
Special Precautions and Tips:
- Use a large stockpot or Dutch oven to make sure the turkey carcass has enough room to release its flavor.
- If you don't have time to simmer the stock for 4 hours, you can reduce the cooking time to 2 hours, but the flavor will be less intense.
- Leftover turkey stock can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.
