Abbey Cooks always find ways to stretch their food dollar. So after your family and guests have enjoyed a wonderful Roast Turkey, save the carcass, and make use of the neck and giblets that came with the turkey (and you didn’t make giblet broth from them) toss it all into your stock pot along with root vegetables scraps and left over stuffing.
Abbey Cooks always find ways to stretch their food dollar. So after your family and guests have enjoyed a wonderful Roast Turkey, save the carcass, and make use of the neck and giblets that came with the turkey (and you didn’t make giblet broth from them) toss it all into your stock pot along with root vegetables scraps and left over stuffing.
Abbey Cooks always find ways to stretch their food dollar. So after your family and guests have enjoyed a wonderful Roast Turkey, save the carcass, and make use of the neck and giblets that came with the turkey (and you didn’t make giblet broth from them) toss it all into your stock pot along with root vegetables scraps and left over stuffing.
| Servings | Cook Time |
| 8–10cups | 2 or 3 hours |
| Servings |
| 8–10cups |
| Cook Time |
| 2 or 3 hours |
Ingredients
- 1 leftover turkey carcass (from a 12- to 14-pound turkey)
- 1 package turkey neck and giblets (if you didn’t forget to keep them)
- 2 cups chicken broth
- 3 medium onions chopped
- 2 large carrots roughly broken
- 3 medium celery ribs roughly chopped
- 2 clove garlic
- 1–2 cups left over stuffing
- 3 stems broccoli roughly chopped
- 1 dried bay leaf
- 1 large Bouquet garni of flat-leaf parsley and thyme sprigs,tied together or tossed in.
- Kosher salt and freshly ground pepper
Servings: cups
Units:
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Ingredients
Servings: cups
Units:
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Instructions
- Place all your ingredients into a large stockpot or Dutch oven and cover with water (about 10 to 12 cups). Bring to a boil. Reduce heat, and skim the foam off the top as you simmer for 2 or 3hours if you have the time.
- Remove carcass and cool, then pick the turkey meat from the bones, cut into bite sized pieces and reserve. You can now dispose of the turkey bones. Strain the stock through a sieve to separate the vegetables and herbs.
- I make my stock ahead of when I plan to make soup. I refrigerate my stock in a tall juice pitcher so that the fat will harden and can be easily scooped off. If you want to make turkey soup thatday, there are other ways to remove fat: a fat separator is great if you have one, but floating ice cubes on top of the broth will attract some of the fat.
- You can freeze for future use in plastic containers, or for a dash of flavor, freeze in an old ice cube tray. When the cubes have frozen pop them into a freezer bag, mark the contents and date and have handy to use in your other cooking.
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