Recipe by Sherri Dodsworth
Homemade stock is so much better than canned and wonderful to have on hand to throw together a quick bowl of soup. Your frugal side will enjoy using every last little bit of the bird. I keep a plastic bag in my freezer where I collect onion, celery and carrot trimmings (cleaned) to add to the stock pot next time I have a carcass on hand.
- 16 cups water
- 1 turkey carcass, bones, skin
- leftover prepared stuffing
- 1 large onion, in chunks
- 2 stalks celery, in chunks
- 2 carrots, in chunks
- 2 bay leaves
- 10 peppercorns
- 4 tablespoons salt, to taste
- 1⁄2 teaspoon dried thyme
- 1 garlic clove, sliced
Directions See How It's Made
- Break the carcass into pieces in a large stock pot.
- Add water, dressing, vegetables and peppercorns.
- Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
- Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
- Add salt to taste as you go along, not all at once.
- After four hours, remove large chunks to a bowl and discard.
- Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
- Ladle into freezer containers, cover and set in the fridge overnight.
- On the following day, skim off the fat that has congealed on top.
- Cover the containers, label and date and freeze until needed.