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Source: Campbell's Recipes
Tagged With: 12 cups
Traditional Turkey Stock
Don't throw out that turkey can use it to make a flavorful homemade stock that can be used in any recipe calling for turkey or chicken stock. Allow enough time to make it -- but don't expect much work!
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Serves: 12 cups
Prep Time: 25 minutes
Cook Time: 150 minutes
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1 turkey carcass from a 12-to 20-pound turkey, broken or chopped into pieces
1 large onion, cut into quarters
1 large carrot, coarsely chopped (about 1 cup)
1 stalk celery, coarsely chopped (about 1/2 cup)
1 bunch fresh Italian (flat-leaf) parsley, coarsely chopped
3 black peppercorns

Place the meat, skin and bones from the turkey carcass into an 8-quart saucepot.  Add the onion, carrot, celery, parsley, and peppercorns and add water to cover by about 2 inches.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Partially cover and cook for 2 1/2 hours.  Spoon off any fat.
Strain the stock into a large bowl.  Cover and refrigerate for up to 3 days.

Calories 20, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 510mg, Total Carbohydrate 1g, Dietary Fiber 0g, Protein 4g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 2%DV

Tip: You can freeze the stock for up to 3 months.

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