Have you made your turkey stock? It’s not too late if you still have the turkey carcass or any bones. Stock has so many uses…….soups, sauces, rice, almost any recipe you use water in you can substitute stock. I always have some in the freezer ready to use. Anytime I buy a chicken I know I’m making stock with the bones.
To the carcass/bones add chopped carrots, celery and onion in the following ratios: 25%, 25%, 50%. Cover with cold water, add aromatics (bay leaf, peppercorns, parsley stems, etc.) and simmer approximately 4 hours. Skim any fat or impurities that rise to the top of the stock. Strain the stock through a mesh sieve lined with cheese cloth.