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:
covered percent of daily need
