A great way to finish Thanksgiving!
|Photo from Taste of Home|
Here's a great recipe from "Taste of Home" for a delicious turkey broth that you can add to soup. So, don't throw away that leftover turkey carcass...make this stock and keep it in the freezer until you're ready to use any time.
If you have any turkey leftover, just cut it into bite-size pieces, and use as much of the stock as you wish to make a quick Turkey Soup. Add a bag of frozen mixed vegetables and pour over noodles or rice. Voila! You'll be glad to have this on a chilly winter's night.
1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced
Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs.
If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface.
Broth can be frozen up to 2-3 months.
Yield: 3-1/2 quarts.
"But You, O Lord , are a shield about me, My glory, and the One who lifts my head." - Psalms 3:3