Turkey Stock Recipe

Ingredients:

Carcass of turkey w/ 2 c of meat (cooked) remaining
3 c of onions (sweet); sliced thinly
1 tsp of salt
2 Tbsps of oil (cannola)
1/2 tsp of fresh powdered pepper (black)
1/2 tsp of dry thyme leaves
2 c of carrots; skinned & iced thinly
1/2 tsp of powdered sage
1 & 1/2 c of celery; slice into inch-sized pieces

Instructions:

Separate meat from the carcass then have it chopped into bite-size cuts. Set aside in the refrigerator, covered. Chop carcass to several pieces.

In Dutch oven, saute your onions in oil ’til soft & light-browned. Stir turkey-bones, pepper, salt, 2 qts water and herbs. Adjust to high-heat and allow to boil quickly.

Once boiled, adjust to low-heat. cover & simmer it for an hour (stir occasionally).

Remove & discard the carcass. Add in veggies, cover then simmer it for twenty to twenty-five minutes more.

Adjust to high-heat and boil quickly. Lower to mid-heat and then cook for 8-12 more minutes ’til veggies become tender.

Add in the reserved meat. Heat it for five to ten minutes more at low-heat.

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