Wednesday, November 24, 2010
This week some of you will be hosting your Thanksgiving dinner. There will no doubt be a large turkey carcass left behind after all of the leftover meat has been stripped form the bones and set aside for your next meal. Making your own turkey stock is great for soups or gravies. And it's so easy. This recipe adds a little extra with the tomato for a flavor boost. Too much turkey stock? It freezes very well.
1/34 lb turkey bones
1 medium tomato, chopped
1 medium onion, sliced
1 medium sliced celery with leaves, chopped
1 medium carrot, scraped and chopped
2 sprigs fresh parsley
1 bay leaf
1/4 t. dried whole basil
3 black peppercorns
Combine all ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
strain turkey stock through a double layer of cheesecloth, repeat, straining fat from surface.
YIELD: 4 cups
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