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.
- 1/4 Cup extra-virgin olive oil
- 2 medium yellow onion, peeled and minced
- 2 ribs celery, trimmed and minced
- 2 medium carrots, peeled, trimmed, and minced
- 1 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
- 1 bouquet barni, bunch of herbs tied together including sage, rosemary, thyme, parsley
- 16 Cups water or to fill stock pot
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).