Thanksgiving is just around the corner for all my American peeps.
This year, instead of throwing away that turkey carcass…
Bag it up and use it the next day to make homemade turkey stock.
Trust me when I tell you, it will be a million times better than any store bought version!
There’s other perks too – sodium control, flavor control and best of all – it’s a HUGE money saver.
I’ve made stock a bunch, but this was the 1st time I used the wine in the recipe.
I’m not sure if it was the wine or just good luck, but this was the BEST stock I’ve ever made.
- 1 carcass from a 12-15 pound turkey
- 4½ quarts water
- 2 cups dry white wine
- 1 large onion, halved
- 2 large carrots, chopped
- 2 large celery ribs, chopped
- 3 garlic cloves, unpeeled and smashed
- 1 bay leaf
- 1 tsp red pepper flakes
- 5 sprigs fresh thyme
- 5 springs fresh parsley
- 2 springs fresh rosemary
- 20 whole peppercorns
- Bring all ingredients except the fresh herbs, to a boil and let simmer over low heat, uncovered for about 2 hours. You want to pay attention and skim the foam over that time.
- Add fresh herbs and let simmer for another 2 hours while continuing to skim the foam from the top.
- Strain stock through a fine mesh strainer.
- Remove meat from strained solids, using two forks.
- Let stock cool for 20 minutes, then spoon fat from the surface.
- Use immediately, store in fridge for up to 2 days or freeze.
I froze half of my stock and used the other half to make Homemade Turkey Noodle Soup.
And it was delicious…
If you are wondering how to make homemade noodles, it’s super easy as well.
Combine 1 beaten egg, 2 Tbsp milk, 1 cup flour and 1 tsp salt.
Form into a sticky ball and cover in a warm place for at least 30 minutes.
Flour your work surface down and roll out with a rolling pin.
Cut long strips out and let dry out on a rack of some kind.
The more uneven and odd shaped the better!!
After they dry out a bit, throw them in small handfuls into the simmering soup to cook.