Turkey Stock Recipe - Allrecipes.com
  • READY IN hrs

Turkey Stock

Recipe by  

"Make a great stock with the carcass and then create wonderful soups. The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.
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Footnotes

  • Cook's Notes:
  • I keep ends of root veggies, tops of the peppers, and use them for the meat stock when I make soup from the Sunday roast. Leaving the skin on the onion will darken the stock and add more taste. I use roasted peppers and whole roasted garlic.
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Nutrition

  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 1.2 g
  • 2%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 453 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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