Homemade Turkey Stock From Leftovers

If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Homemade Turkey Stock From Leftovers might be a recipe you should try. This recipe serves 10. This side dish has 100 calories, 14g of protein, and 3g of fat per serving. For 40 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes. 111 person were impressed by this recipe. A mixture of onion, turkey, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by In Sock Monkey Slippers. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. If you like this recipe, take a look at these similar recipes: Homemade Lemony Turkey Stock and Jalapeno Turkey Noodle Soup, Homemade Turkey Stock, and Homemade Turkey Stock.

Servings: 10

Preparation duration: 5 minutes

Cooking duration: 120 minutes

 

Ingredients:

1 bay leaf

1/2 tablespoon black peppercorns

2 carrots, cut in half

2 celery stalks

1 head of garlic, sliced in half

1 small bunch of fresh herbs; parsley, thyme, and sage

1/2 tablespoon kosher salt

1 onion, quartered

Bones from a roasted turkey

Equipment:

pot

bowl

Cooking instruction summary:

Place all ingredients in a large stock pot. Fill pot with water until it covers 1 inch over the ingredients and bring to a boil over high heat.Once boiling, reduce heat to a simmer. Simmer on low for 2 hours, adding additional water after 1 hour if water level reduces more than 3 inches.Strain the stock from the bones and vegetables into a large bowl or food storage container and allow to cool before refrigerating. Store in a sealed container or a food storage bag in the refrigerator for up to 4 days or in the freezer for up to 3 months.Use stock for soups, stews, risotto, sauces and more.

 

Step by step:


1. Place all ingredients in a large stock pot. Fill pot with water until it covers 1 inch over the ingredients and bring to a boil over high heat.Once boiling, reduce heat to a simmer. Simmer on low for 2 hours, adding additional water after 1 hour if water level reduces more than 3 inches.Strain the stock from the bones and vegetables into a large bowl or food storage container and allow to cool before refrigerating. Store in a sealed container or a food storage bag in the refrigerator for up to 4 days or in the freezer for up to 3 months.Use stock for soups, stews, risotto, sauces and more.


Nutrition Information:

Quickview
100k Calories
13g Protein
3g Total Fat
3g Carbs
5% Health Score
Limit These
Calories
100k
5%

Fat
3g
5%

  Saturated Fat
0.9g
6%

Carbohydrates
3g
1%

  Sugar
1g
1%

Cholesterol
43mg
14%

Sodium
426mg
19%

Get Enough Of These
Protein
13g
27%

Vitamin A
2121IU
42%

Vitamin B3
4mg
24%

Vitamin B6
0.43mg
21%

Selenium
13µg
19%

Phosphorus
123mg
12%

Vitamin B12
0.74µg
12%

Manganese
0.16mg
8%

Zinc
1mg
8%

Vitamin B2
0.13mg
7%

Potassium
212mg
6%

Vitamin K
6µg
6%

Vitamin B5
0.56mg
6%

Magnesium
19mg
5%

Iron
0.71mg
4%

Copper
0.07mg
4%

Vitamin B1
0.05mg
3%

Vitamin C
2mg
3%

Fiber
0.74g
3%

Folate
9µg
2%

Calcium
22mg
2%

Vitamin D
0.18µg
1%

Vitamin E
0.15mg
1%

covered percent of daily need
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