- Most Helpful
- Highest Rating
It is a deep family tradition to make turkey soup with the leftover carcass from Thanksgiving. What's brilliant here is the roasting method of the carcass & vegetables before making the stock. I will always use this step from now on & will pass it along through my family. My ingredient list is very similar: +sprig of fresh parsley, +2 bay leaves, no garlic (too strong; I really like the Turkey taste to come through cleanly), +ground pepper. For the soup we add the meat from the carcass (always way more than you think), separately cooked acini di pepe, & the onions, celery, & carrot are left in rather than discarded. I also take a cup of the stock out, run it through a sieve into an ice cube tray to freeze individual stock cubes for cooking with. Leftovers of the soup freeze well too for at least 6 months. Thanks Kittencal for bringing the roasting method to this recipe!
Made this after Thanksgiving and it was the best stock I'd ever made (I'm over 60, so been cooking a long time!). We just had a standing rib roast for Christmas dinner and I'm definitely going to use Kittencal's beef stock recipe. Also looking at her other recipes!
Smells amazing. I can't wait to use this in many recipes. I think I will do the same thing to make chicken stock too. Yummy!!!
This was absolutely fabulous! Best stock I've ever made. I'm so glad that I listened to you and browned it all first. The flavor is just delicious. Thank you!
I have always been a huge fan of Kittencal's recipes. I made this recipe for the turkey stock and loved the smell of the roasting carcass and then having it continue while making the stock. This was great! Thank you again Kittencal for another great recipe!
As always, an awesome recipe. Roasting the carcass and veggies really made the stock smell and taste great. I can't wait to make soup from this stock. Thanks for another keepere!
This is how I have always make my chicken/turkey stock, with the exception of caramelizing the onion first. Excellent addition of flavor. Will make that step part of my routine from now on. Added the garlic to the onions at the end of the onion caramelizing step, as well. Then put all in the pressure cooker for 35 minutes. After cooling, I do remove the bones with a slotted spoon, returning the meat to the pot. I do not strain the stock, leaving the residual onion, meat and garlic within. Makes such an excellent broth. No carcass is ever discarded in our house and the freezer is full of stock for many uses.
I love the smell when this is cooking! I made the stock tonight and will freeze it in the morning when it's set. I also added a bunch of parsley stems. Thanks! Made for your tagathon. Get well soon! (((HUGS)))
Your gravy recipe is easy and very delicious. Thanks for this foolproof one.