Turkey Stock

Turkey Stock
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Making turkey stock is a great way to use the leftover turkey carcass from your Thanksgiving bird. Since Hanukkah coincides with Thanksgiving this year, upcycling the turkey stock as a base for matzo ball soup just makes sense. The stock can also be frozen, either in quart containers to make soup later on, or in ice cube trays so you can use small amounts of stock to enrich sauces, pastas, and risottos.

4
Servings
1372
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Cup  extra-virgin olive oil
  • medium yellow onion, peeled and minced
  • ribs celery, trimmed and minced
  • medium carrots, peeled, trimmed, and minced
  • piece turkey liver, finely chopped
  • bones of a whole turkey, cut up to fit into the pot
  • Salt and freshly ground pepper
  • 1/2  Cup  dry white wine
  • bouquet barni, bunch of herbs tied together including sage, rosemary, thyme, parsley
  • 16  Cups  water or to fill stock pot

Directions

Heat oil in large, heavy-bottomed pot over medium heat. Add onions and cook, stirring with wooden spoon, until translucent, about 3 minutes.

Add celery and carrots and cook, stirring, 4 minutes more. Add turkey liver and cook, stirring, until barely cooked (still a little pink), about 1 minute.

Add bones, and cook, browning the vegetables a bit, about 5 minutes more. Add wine to pot and cook until evaporated, about 3 minutes.

Reduce heat to medium-low, add the bouquet garni, and add the water.

Bring up to a boil, then turn down heat to low, cover, and gently simmer for 2 ½-5 hours, the longer the better. Skim the surface every so often with a ladle to get rid of the foam that forms on the top.

Season to taste, at the end, with salt and pepper.

(*Slow cooking is the key here. The flavors will have a chance to blend better if you make this stock a day ahead of time and refrigerate overnight).

Nutritional Facts

Total Fat
66g
94%
Sugar
14g
16%
Saturated Fat
33g
100%
Cholesterol
520mg
100%
Carbohydrate, by difference
24g
18%
Protein
171g
100%
Vitamin A, RAE
16µg
2%
Vitamin B-12
26µg
100%
Vitamin B-6
3mg
100%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
100mg
10%
Choline, total
581mg
100%
Copper, Cu
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
44µg
11%
Iron, Fe
19mg
100%
Magnesium, Mg
176mg
55%
Niacin
35mg
100%
Pantothenic acid
6mg
100%
Phosphorus, P
1600mg
100%
Riboflavin
2mg
100%
Selenium, Se
195µg
100%
Sodium, Na
754mg
50%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
568g
21%
Zinc, Zn
63mg
100%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.

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