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Sam Hayward's Turkey Stock

by in Nov 2004
Sam Hayward’s Turkey Stock
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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.

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  • 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.
Updated Tuesday, October 26th, 2004

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