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–+ servings

Turkey Stock

Print Recipe
Servings 10 cups

Ingredients
  

  • 5 quarts water
  • 3 pounds turkey bones
  • 4 tablespoons margarine
  • 2 carrot peeled and sliced
  • 1 stalk celery sliced
  • 2 leek rinsed and sliced
  • 1 onion cut into large chunks
  • 2 cups dry white wine
  • 1 tablespoon salt
  • 8 peppercorns
  • 1 bay leaf
  • 3 sprigs thyme
  • 6 sprigs parsley

Instructions
 

  • Combine all ingredients except herbs in a large stockpot.
  • Bring to a boil.
  • Add herbs.
  • Reduce heat to low. Cover partially and cook approximately 5 hours, skimming foam from the surface every hour.
  • Add additional water if liquid evaporates too quickly.
  • Strain stock into large pan or bowl and let stand 15 minutes.
  • Carefully skim fat, then strain stock through cheesecloth into another bowl.
  • Refrigerate stock. Before using, skim congealed fat from surface; then heat.
Keyword Base, Holiday, Thanksgiving