Sam Hayward's Turkey Stock
From Yankee Magazine — November 2004
Soups, Stews, Chowders Recipes
Yield: about 3 quarts
We love this easy-to-make stock. Use chicken broth, homemade or store-bought, as your base, then add turkey meat and aromatic vegetables for extra flavor. The result is a rich broth perfect for making gravy, or for Sam's delicious Indian Meal Dressing.
- 1 turkey neck, plus 2 additional turkey legs and thighs from the butcher
- 3 quarts chicken broth (preferably homemade, but commercial broth is a decent substitute)
- 2 bay leaves
- 1 sprig fresh thyme
- 6 peppercorns
- 1 medium onion, chopped medium
- 1 medium carrot, chopped medium
- 1 rib celery, sliced
- 1 clove garlic, crushed
Rinse the turkey parts in cool water. Place all ingredients in a stockpot. Bring to a boil, skimming off any foam that rises to the surface. Reduce flame to a simmer. Continue cooking about 1 hour, adding more water as the broth evaporates. Strain, skim off fat, and cool slightly before using or refrigerate in a closed container until ready to use.
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