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A great way to use up every last bit of the turkey from Thanksgiving Day. Stock can be used right away or frozen and used later.
Ingredients
- 1 tablespoon olive oil
- 3 ribs celery, chopped
- 2 carrot, chopped
- 1 onion, quartered
- 1 head garlic, halved lengthwise
- 2 pounds leftover turkey carcass, or as needed
- 2 bay leaves
- 4 teaspoons salt
- 1 tablespoon whole black peppercorns
- 1 sprig rosemary
- 1 teaspoon ground sage
- 4 quarts water, or as needed
Directions
Step 1
Heat oil in a large stockpot over medium heat. Cook and stir celery, carrots, onion, and garlic in oil until slightly softened and fragrant, 5 minutes. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook until fragrant, 5 minutes more. Pour enough water in to cover turkey and vegetables.
Step 2
Bring mixture to a boil, cover pot, and reduce heat to low. Simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain liquid into a container and discard carcass and vegetables.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 436 | |
| % Daily Value * | |
| Total Fat38g | 48% |
| Saturated Fat10g | 48% |
| Cholesterol103mg | 34% |
| Sodium1015mg | 44% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein19g | |
| Vitamin C4mg | 20% |
| Calcium72mg | 6% |
| Iron2mg | 11% |
| Potassium284mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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