Turkey Time

Sometimes, the simplest of things make a recipe taste amazing. Let's make a pot of turkey stock to make your holiday easier. Turkey is on our Thanksgiving menu, and now it's time to make the stock. I like to make and freeze my turkey stock. I freeze it in quart containers and defrost it for gravy, stuffing/dressing, etc. This will also ensure that I know that this is gluten-free and safe for those with allergies.

You can also replace the turkey in this recipe with chicken or to make it vegetarian, use only veggies.

Simple but will save time and money. That has to be my favorite little sentence!

Let's get started you'll need:

A large stock pot (enough to hold 12 quarts of liquid)

Turkey parts (thighs, drummers, necks, etc)

1 Onion (peeled and cut in half)

4 stalks of celery

1 carrot (large chop)

2 cloves of garlic

salt & pepper

Wash the vegetables and place them to the side. In the pot add the turkey. You don't need to use turkey breasts, in fact, the stock will be very dry and tasteless if you use breasts. Fill the stock pot halfway with water. At this point, I like to put it on top of the stove and continue to fill it with quarts of water. I'd like to make stock, not an appointment at the chiropractor!

Add the vegetables and allow this pot of goodness to simmer for two hours. This is mildly seasoned with salt and pepper because it needs to remain neutral in taste.

Strain the stock and put the clear stock into quart containers. Label the containers so you'll know what kind of stock awaits you.

This is perfect to make gravy or to enhance any stuffing/dressing. Make your holiday easy prep ahead of time!