Leftover Suggestions: Turkey Stock
Prep & Cook Time: 1 hour 55 minutes • Yields: Approximately 1 gallon of stock
Ingredients:
Turkey neck and giblets from:
1 pkg. Fossil Farms' Turkey Whole Bird, any size from 8-10 lbs. to 20-22 lbs.
2-3 stalks celery, roughly chopped
2 carrots, roughly chopped
1 onion, roughly chopped
2 cloves garlic, roughly chopped
2-3 bay leaves
3-4 stalks fresh thyme
1 tbsp. olive oil
1 gallon water
Salt & black pepper, to taste
Equipment:
Measuring cups and spoons
Stove
Large stockpot
Tongs
Wooden spoon
Strainer or sieve
Ladle
Storage containers
(for freezing, if desired)
Method:
Brown the Turkey Neck and Giblets:
1. In a large stockpot, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the turkey neck and giblets, browning them for about 5 minutes. Use tongs to turn them as needed for even browning.
3. Once browned, remove the turkey parts from the pot and set aside.
Sauté the Vegetables:
4. Add the chopped celery, carrots, onion, and garlic to the pot.
5. Sauté for 2-3 minutes until they begin to soften and became aromatic.
Combine Ingredients and Simmer:
6. Return the turkey neck and giblets to the pot.
7. Add the water, bay leaves, thyme, salt, and pepper.
8. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1½ hours.
Strain and Skim:
9. After simmering, strain the stock through a sieve to remove the solids.
10. Discard the solids and use a ladle to skim off any fat from the top of the stock.
Store or Serve:
11. Use the stock immediately for soups or sauces, or let it cool completely before transferring to containers for freezing.
This turkey stock is a flavorful base for soups, stews, and gravies, perfect for enhancing your holiday recipes!