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 minutesminutes
Cook Time 3 hourshours
Servings 6Cups
Calories 33kcal
Cost $3
Equipment
Large Stock Pot
Ingredients
1Turkey Neck
1Turkey GibletsOptional
2Bay Leaves
1large onionpeeled and cut in half
3-5clovesGarlicpeeled and smashed, but not need to dice or chop
2stalksCelerywashed and added whole
1CarrotWashed and added, no need to peel or chop
1bunchFresh Italian ParsleyOptional, but this is my secret ingredient.
1TBSPSalt
1TBSPBlack Pepper
8QuartsWater
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.