Turkey Dinner You will be thankful you took the time to make it turkey broth after Thanksgiving. Sometimes I make this the day after, and sometimes I put the carcass in a two gallon zip lock freezer bag and make it a month or so later. I place the broth in freezer containers and it's there waiting for me to make the best ever soups. Do the same and enjoy the results.
Servings: 12 Serving size: 1 cup Preparation time: 15 minutes Cook time: 3-4 hours
| Ingredients 1/8 cup vinegar 2.5 pound turkey carcass 1 cup onion, coarsely chopped 1 cup celery, coarsely chopped 1 medium carrot, coarsely chopped 2 pieces bay leaf 1 teaspoon peppercorns 1 teaspoon whole cloves Water to cover | Directions 1. Put carcass in 6-to 8-quart stockpot. Add the water and vinegar. Add all the other ingredients. 2. Bring to a boil, then reduce heat and simmer for 3 to 4 hours. 3. Remove from heat and cool in refrigerator. 4. Strain and refrigerate overnight. 5. Skim off fat and use within 3 days (refrigerated) or freeze in serving-size containers (1-2 cups). |
| I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Good cooking to you, Linda | Thanksgiving Menu Wine Basted Turkey Turkey Gravy Cornbread, Yam, and Apple Stuffing Easy Cheesy Brussels Sprouts Cran-Apple Spinach Salad Pumpkin Scones Cranberry Chutney Pumpkin Cheesecake |
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