We love this easy-to-make stock. Use chicken broth, homemade or store-bought, as your base, then add turkey meat and aromatic vegetables for extra flavor. The result is a rich broth perfect for making gravy, or for Sam’s delicious Indian Meal Dressing.
Yield:
about 3 quartsIngredients
1 turkey neck, plus 2 additional turkey legs and thighs from the butcher
3 quarts chicken broth (preferably homemade, but commercial broth is a decent substitute)
2 bay leaves
1 sprig fresh thyme
6 peppercorns
1 medium onion, chopped medium
1 medium carrot, chopped medium
1 rib celery, sliced
1 clove garlic, crushed
Instructions
Rinse the turkey parts in cool water. Place all ingredients in a stockpot. Bring to a boil, skimming off any foam that rises to the surface. Reduce flame to a simmer. Continue cooking about 1 hour, adding more water as the broth evaporates. Strain, skim off fat, and cool slightly before using or refrigerate in a closed container until ready to use.
