Make a turkey stock out of leftovers

Don't toss out the remnants of your turkey!

Go the extra mile and turn it into an amazingly delicious stock. A large pot, some water and vegetable scraps (you've definitely got those around) and you're set. Let it simmer away while the family settles into a cozy food coma.

BASIC TURKEY STOCK

Makes 2 quarts

1 roasted turkey carcass (from a 10-pound turkey)

2 pounds raw vegetable scraps (carrots, celery, onions, leeks and garlic recommended)

1 tablespoon kosher salt

2 teaspoons black peppercorns

2 bay leaves

Water

Combine ingredients in a large stockpot and add enough cold water to cover. Bring to a slow boil, reduce to a simmer and cook uncovered for 2 to 3 hours. Strain and transfer to quart containers. Store in the refrigerator for up to 1 week or in the freezer for up to 6 months.


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