How to Make Turkey Stock

So you ate all the turkey, stuffing, cranberry and mashed potato that you could possibly hold - but there is still more turkey left! Solution::Make some nice hot turkey soup. Yum. Start by filling a large soup pot with all of the bones and skin left over from the cooked turkey. Add to this a couple of garlic cloves chopped, an onion cut up - including the skins, carrot and celery ends - the respectable part of the vegetable will be added to the soup when the stock is done. This will become the stock.




Bring to a boil and then simmer for one hour. Strain out all of the vegetables, remember to catch the stock in a large bowl - this is not pasta - you don't want the solids here but the liquid! Pour stock back in pot and place over medium heat. Add cut up celery, carrots and onion and any left over turkey meat cut into bite size pieces.

Cook simmering, until the veggies are soft - but not mushy. Serve with noodles or rice and enjoy! Soup can be frozen for up to 3 months. Freeze in small batches for easy dinners and lunches.

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