Chickeny Turkey Dumpling Soup, made with turkey stock
Thanksgiving is right around the corner. Let me exhort you to do three simple things: save your vegetable scraps as you prep your feast, save the carcass after the feast, and at some point during the weekend that follows, toss that stuff in a pot and boil the hell out of it.
My aim is not to tell you how to make a perfect stock. I just want to encourage you to make one. Use what you have on hand. You can put even the simplest, crudest stock to some impressive uses.
Ingredients:
1 turkey carcass
Turkey scraps, including wings, skin, etc.
Leftover raw vegetables that are lingering in your fridge
Raw vegetable scraps you saved while making Thanksgiving dinner
Leftover cooked veggies from Thanksgiving dinner
Any leftover parsley you may have on hand, or the stems you cut from it and thoughtfully chose to save
Fresh herbs you may have on hand, such as thyme
2 bay leaves
12 whole peppercorns
How To Do It:
- Place the carcass and scraps into a large soup pot. You will probably have to break the bulk of the carcass into smaller pieces, or hack it apart with a meat cleaver (which is incredibly fun and satisfying). Add all remaining ingredients. Cover with water. Place cover on pot and bring contents to a boil. Reduce to a simmer. Cook for 3 hours or more. Pour stock through a strainer and discard solids. Refrigerate in a tightly sealed container overnight.
- Skim fat off stock and discard it. Stock will be fully gelatinous and may be to be diluted with water as you use it.
Kentucky Bourbon Alfredo, made with turkey stock
Notes:
- You can store a turkey carcass, chopped up if necessary to save space, in the fridge. That way, you can make the stock once you’re fully rested from your Thanksgiving labors.
- You can toss the gizzards into your stock, but they have a very particular flavor. It’s good. It reminds me of my grandmother’s cooking. I’m not always in the mood for it, though.
- Carrots, onions, and celery are classic raw vegetable additions to many stocks, but don’t limit yourself. You can also sauté raw vegetables before adding them to the stock pot, to develop their flavors.
- Raw vegetable scraps might include the stem from which you cut all those broccoli florets. However, veggies in the cabbage family will take your stock down a divergent path – which can be fun, so long as it is compatible with your stock’s eventual destination. They can also be overpowering and bitter, so exercise some caution. Be aware that beets will turn your stock reddish, and potato skins will turn it brownish.
- I prefer to make a salt-free stock, and add salt to it as I’m using it. Ultimately, it will need some salt.
- A lot of people add garlic to their stock pot.
- Consider replacing some of the water with leftover white wine.
- Freezes well.
Use this stock as you would chicken stock. Soup is an obvious idea. Risotto comes easily to mind. Braised potatoes, carbonara. Chances are, your homemade stock is going to be much tastier than a store-bought version. Here’s a tip, though: even if all you did was to boil the carcass all by itself, if you used that broth to rehydrate a store-bought stock reduction, you would not believe how much better the result would be.
I admire this stock post on Rachel Ray’s site for it’s matter-of-fact honesty.
Spinach and Brussels Sprouts Soup, made with turkey stock
Leftover Thanksgiving Turkey Stock
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Stock, the nectar of the food gods. Those turkey (and chicken) carcasses are golden and should always be utilized. We’re on the same page here Jeff. Now, I have to go check out that Kentucky Bourbon Alfredo, yum.
Ron recently posted…Mårtensafton’s Goose and Lammstek med färska kryddor och rödvinssås…
Yeah, thanks Ron! It’s one of my best tricks: crude stock with almost nothing added to it but the bones, used to hydrate a store-bought stock reduction. It’s really good.
You have inspired me to make some! Homemade stock does make a difference.
angiesrecipes recently posted…Stirfried Brussels Sprouts with Beluga Lentils
Thanks, Angie! I hope you do.
My mother made stock from bones and vegetable leftovers for all her home made soups. When I worked in a hotel kitchen we did the same. And now I do exactly that too. Great post about inspiring people to make their own homemade stock Jeff. EVERYBODY should do it!
Right on!
What a great idea! I think I’m always too tired to do such a thing, but it’s so smart.
Mimi recently posted…Spaghetti Bolognese
Keeping it simple is key!
You make an excellent point here, Jeff! Homemade stock really is delicious, but I rarely think about it. We always make stock with ham bones, but a turkey stock would be excellent after Thanksgiving. We’ve got plenty of time after Turkey Day to make stock that weekend…I’m putting it on the agenda!
David @ Spiced recently posted…Parmesan Roasted Cauliflower
Nice!
Homemade stock has so much flavor. I buy turkey wings or a turkey leg to make stock before Thanksgiving so that I can use it for the stuffing and gravy.
Karen (Back Road Journal) recently posted…Simple French Dinner Party Cooking Class
That’s a fantastic idea, Karen!
You are so right, these types of veggies and roasted poultry make the most wonderful stocks. I generally keep a ziplock baggy in the freezer and every time I have veggie scraps, in they go. Same with roasted poultry carcasses (in a separate ziplock bag), particularly the rotisserie kind make a wonderfully flavourful broth! Clean, organic onion skins are also exceptional additions in broth making. Ever have a bunch of parsley left over? Toss that into the stock too, it is wonderful. I also love doing this in my slow cooker, that way I don’t have the gas going all day! Another tip I like to share is that the gold coffee filter makes for an excellent strainer to get the clearest stock, or you can do the egg white method. Great tips for the coming holidays, thanks, Jeff.
Eva Taylor recently posted…Neapolitan Zucchini Fritters
Thanks, Eva – those are some fantastic tips.
Nothing like homemade stock! I make it every year, but you’ve suggested a couple of things I haven’t tried before. Thank you!
Marissa recently posted…Turkey Meatloaf
Cool!
HELL YES! If I ever did have Thanksgiving leftovers I would 1000% make this stock and then eat it for days upon days and just close my eyes and pretend Thanksgiving is EVERY day! LOL! Cause it’s legit the best and my favorite holiday of the year. Lets hope this year doesn’t get Fed up!
Awesome!
My dad makes every year the day after Thanksgiving. I’m sending this to him now! Love it.
Couldn’t agree more. Turkey stock is the best, it has wonderful flavor.
Frank recently posted…Brasato ai funghi (Italian Pot Roast with Mushrooms)
Great suggestions and reminders. Homemade stock is so tasty.
Thanks, Sheryl!