5 Reviews

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

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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.

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Ms B. November 27, 2005

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

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gruntlady November 24, 2005

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!

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jeanien December 30, 2013

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".

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Aileen E January 03, 2005
Turkey Stock