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My review
Turkey Stock
Julia Monroe
"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
1 h 30 m servings 63 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
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.
Nutrition Facts
Per Serving: 63 calories; 1.2 g fat; 11.7 g carbohydrates; 2.1 g protein; 3 mg cholesterol; 453 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
10/13/2015
Though this is a good recipe, I cook it for a lot longer...4 hours! I also added a tbsp. of dried parsley and thyme, plus salt and pepper. I don't use a lot of salt as that can be added in whe...
Most helpful critical review
1/4/2016
Horribly bland. A recipe does not deserve 4-5 stars if the directions say to simmer 1 hour but everyone who succeeds at making it simmers it for 4 hours. I added more like 10 bouillon cubes and...
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10/13/2015
Though this is a good recipe, I cook it for a lot longer...4 hours! I also added a tbsp. of dried parsley and thyme, plus salt and pepper. I don't use a lot of salt as that can be added in whe...
1/25/2015
Very good basic stock recipe! I let mine simmer longer than called for and didn't have celery on hand this time, but otherwise followed ingredients / instructions. As soon as it cools, I'll be d...
4/25/2015
I used this recipe to make turkey stock for the first time. It came out great -- thanks for sharing.
11/30/2017
I added green onions, leeks, thyme and sage to use them up. I simmered for 3-4 hours. It was very good. Will use again. Thanks!
4/19/2017
SImmer for 3/4 hours. A good stock and a base for soup.some people seem to think this is a soup recipe. It is strained when cooked and the stewed veg are thrown out. Fresh vegs are added when m...
1/25/2016
I used this recipe as a guide - no green pepper - but that is just it a recipe is here you are start here and have fun with it. I loved it !
1/4/2016
Horribly bland. A recipe does not deserve 4-5 stars if the directions say to simmer 1 hour but everyone who succeeds at making it simmers it for 4 hours. I added more like 10 bouillon cubes and...