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
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.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.