Hate to waste the turkey carcass? Save all the bones and toss in a pot with some veggies. In an hour you’ll have delicious turkey broth. Use it for soups, gravy, etc. One turkey carcass will make about 4 quarts of stock. You can do the same with leftover chicken, just use 2 quarts of water.
- Turkey carcass and all leftover bones
- 4 quarts water
- Salt & pepper
- 3-4 stalks of celery, cut in ½” pieces
- 3-4 carrots, cut in ½’ pieces
- Herbs (fresh thyme, or a little fresh sage, tarragon)
If there’s a lot of meat still on the turkey, remove it and save it. Put the carcass and any bones in a big pot with the water, the celery, carrots, herbs, salt and pepper, over medium-high heat. Bring to a boil, reduce the heat to medium-low and let simmer for 1 to 1 ½ hours. Pour through a colander or sieve. Once the broth has cooled, you can freeze it, or refrigerate it for up to a week.