Homemade Turkey Stock

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Making your own Turkey Stock is a flavorful way to enhance your Dressing or Stuffing Recipe this Holiday Season, and it's even cheaper than buying Chicken Broth at the store. I always use the Turkey Neck and Giblets from the Turkey I am already buying for Thanksgiving or Christmas, so the expense of this recipe is minimal.

Course Soup, thanksgiving

Cuisine American, Thanksgiving

Keyword thanksgiving, thanksgiving dressing, thanksgiving side dish, thanksgiving stuffing

Prep Time 10

Cook Time 3

Servings Cups

Calories 33kcal

Cost $3

Equipment

Large Stock Pot

Ingredients

1 Turkey Neck
1 Turkey Giblets Optional
2 Bay Leaves
1 large onion peeled and cut in half
3-5 cloves Garlic peeled and smashed, but not need to dice or chop
2 stalks Celery washed and added whole
1 Carrot Washed and added, no need to peel or chop
1 bunch Fresh Italian Parsley Optional, but this is my secret ingredient.
1 TBSP Salt
1 TBSP Black Pepper
8 Quarts Water

Instructions

Fill a Large Stock Pot with 8 Quarts of water.
Add all of the ingredients into the stock pot.
Cover stock pot and bring to a boil.
After one hour, remove giblets and discard.
After two hours, remove the neck. OPTIONAL: Allow to cool on a plate and pick the meat off when it is cool to add into Stuffing.
Allow the broth to cool for an hour.
Strain the broth. Discard all chunks.
Use within 2-3 days or freeze for up to 3 months.

Nutrition