INGREDIENTS FOR STOCK:
1 turkey carcass, broken into pieces
Any defatted pan juices of leftover gravy
12 cups of water (or enough to cover the carcass completely)
2 medium onions, coarsely chopped
2 ribs of celery, diced with leaves if available
½ cup carrots, diced
½ cup diced (well-washed) leek
½ cup turnip, diced
1 garlic clove, minced
1 tsp. salt
Bouquet garni, made by tying in cheese cloth: 6 sprigs fresh parsley (or 2 tsp. dried parsley flakes), ½ tsp. thyme leaves, and 1 bay leaf.
1. Combine all the ingredients in a large pot. Bring the stock to a boil, and simmer it, partially covering the pot, for 2-3 hours. The stock tastes better the longer it simmers as long as you don’t cook away the liquid.)
2. Strain the stock & skim off the fat
*Optional: If desired, remove all the bones, reserving any piece of turkey meat. Discard the bouquet garni and bay leaf. In a blender or food processor, puree the remaining vegetables with a cup of the stock and save the mixture for another soup or flavoring a stew or sauce.