"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Turkey Stock Recipe

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This recipe for Turkey Stock, by , is from Meals With Beautiful Memories Of My Children and Grandchildren, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

anita aguilar
Added: Wednesday, July 29, 2009


Things you’ll need:
• 1 large yellow onion chopped
• 2 bay leaves
• 1 c. dry white wine
• 7 c. canned reduced-sodium chicken broth or water
• giblets from 1 turkey, excluding liver, rinsed
• 2 stalks celery with leaves
• 1 turkey neck cut into 2-inch pieces
• 5 fresh sprigs parsley
• 6 whole peppercorns
• Airtight Containers
• Ladles
• Mixing Bowls
• Stockpots
• Strainer
• Mixing bowls

Warm the oil in a large saucepan over high heat.
Add the turkey neck and giblets, and cook until browned on all sides, about eight minutes.
Add the onion and celery and cook until brown, about 15 minutes.
Add the wine and water and bring to a simmer. Skim any foam from the surface.
Add peppercorns, bay leaves and parsley. Bring to a boil.
Reduce heat to low, cover partially, and simmer for two hours.
Strain the stock into a bowl and throw away the solids.
Refrigerate stock in an airtight container.
Lift fat off surface of stock when ready to use.

Number Of Servings:
Number Of Servings:
Yields about 6 cups.
Personal Notes:
Personal Notes:
• For a richer broth, substitute canned low-sodium chicken broth in place of the water.
• For an even richer broth, use the canned chicken broth and extra turkey necks if you have any available.
• The stock will keep about three days refrigerated.




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