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
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.
mine is simmering right now.. smells wonderful.... did a taste test..mmmm thanks Sherri
This is my go to recipe every single time I make Turkey Stock. It's easy, flavorful and makes extra servings to use multiple times!
This is exactly how I make my stock, I don't use all the leftover skin as it makes it too greasy, I also use the leftover stuffing, as it has seasonings in it. Can't believe there is someone else out there that keeps a "garbage bag of veggie trimmings" in the freezer. I even save parsley stalks for "the bag".