Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

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.

Ingredients Nutrition


  1. Break the carcass into pieces in a large stock pot.
  2. Add water, dressing, vegetables and peppercorns.
  3. Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
  4. Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
  5. Add salt to taste as you go along, not all at once.
  6. After four hours, remove large chunks to a bowl and discard.
  7. Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
  8. Ladle into freezer containers, cover and set in the fridge overnight.
  9. On the following day, skim off the fat that has congealed on top.
  10. Cover the containers, label and date and freeze until needed.
Most Helpful

Very easy - I cooked mine in a large pressure cooker for 1.5 hours. Use coffee filter in strainer to strain more completely. Can hardly wait to make soup. Pat

pat November 28, 2005

I hadn't considered using the leftover dressing to make my stock. It was a perfect addition, and the house smelled wonderful while this was simmering. I used fresh thyme from my garden and also added the last of the parsley before our first snow tonight. I sampled this after straining and found the flavor to be perfect. I can't wait to use it in our turkey noodle soup tonight.

Ms B. November 27, 2005

mine is simmering right now.. smells wonderful.... did a taste test..mmmm thanks Sherri

gruntlady November 24, 2005