USE-IT-UP TURKEY STOCK
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!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 16h30m
Yield 10
Number Of Ingredients 8
Steps:
- In 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.
- Stir 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.
- Refrigerate and use within 2 days, or portion stock into freezer-safe containers and freeze up to 6 months.
Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize About 1 Cup, Sodium 340 mg, Sugar 0 g, TransFat 0 g
TURKEY STOCK
Make a great stock with the carcass and then create wonderful soups. The 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, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk.
Provided by Julia Monroe
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- 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 cheese cloth and discard solids.
Nutrition Facts : Calories 62.5 calories, Carbohydrate 11.7 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 452.8 mg, Sugar 5.2 g
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