Turkey Stock

I could eat turkey and cranberry sandwiches every day, so it has never been a challenge to use up the leftovers at our house, but some variety can be nice.

Don't forget to save the turkey carcass to make soup stock - I strip off all the remaining meat, then put the carcass in a large stock pot with :

• 3 sprigs parsley
• 2 medium onions, sliced
• 3 ribs celery, cut up
• 2 medium carrots, cut up
• 1 bay leaf
• 2 teaspoons dried leaf thyme
• 2 teaspoons salt
• dash pepper

cover with cold water. Bring to a simmer over medium low heat. Reduce heat to low and simmer for about 3 to 4 hours. Skim the scummy stuff off the surface occasionally with a slotted spoon. Cool slightly; strain broth into a bowl. Refrigerate then remove fat from top of broth (if desired, I like to leave some fat in for a richer tasting broth). Makes about 4 cups of turkey stock.

You can use it immediately to make delicious turkey soup or you can freeze it and save it for a rainy day :