Use it Up Turkey Stock
Don't toss those turkey bones! Or those herb stems, carrot peels or onions bits. Sweep it all into a pot and make this versatile stock. It’s a wonderfully satisfying way to make something tasty out of ingredients that might otherwise be mistaken as worthless scraps.
Directions
Recipe Ingredients
- 4 lb roast turkey carcass, cut in 4- to 6-inch pieces
- 4 quarts water
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 10 sprigs fresh parsley
- 3 stems thyme
- 1 teaspoon whole peppercorns
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