After Thanksgiving dinner is over, be sure to save the remaining turkey bones to make this rich and flavorful stock. Use it as the base for our Turkey Tortellini Soup or freeze it for up to 3 months.
Turkey Stock
1 left-over turkey carcass
2 medium onions, chopped
4 carrots, peeled and chopped
4 stalks of celery, chopped
4 cloves of garlic, peeled
2 bay leaves
4 sprigs of fresh thyme
1 tablespoon black peppercorns
salt
1 gallon of water to cover
Directions
Using a sharp knife, cut the carcass into smaller pieces. In a large pot, add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Place the pot over medium heat and bring to a boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum that rises to the surface. Remove from the heat and strain.
