You can use this rich stock, made from the turkey carcass, for risotto or soup over the long weekend, or freeze it for the new year.
Recipe information
Yield
about 9 cups
Ingredients
3
celery stalks, chopped
1
onion, chopped
turkey carcass, broken down into pieces
Need to make a substitution?
Preparation
Combine celery, onion, turkey carcass, and enough water to cover (about 12-14 cups) in a stockpot. Set over high heat and bring to a boil. Reduce heat and simmer until broth is reduced by 1/3, about 3 1/2 hours. Strain; discard solids. Let cool; cover and chill.
DO AHEAD: Stock will keep chilled for 3 days or frozen for 3 months.
Nutrition Per Serving
9 cups
1 cup contains: Calories (kcal) 5 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 10