Turkey Stock
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.
Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
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; protein 2.1g 4% DV; carbohydrates 11.7g 4% DV; fat 1.2g 2% DV; cholesterol 2.7mg 1% DV; sodium 452.8mg 18% DV.
Full Nutrition
