Recipe: Smoked Turkey Stock

I found this on the web. I hope it is as good as it looks!



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Smoked Turkey Stock

Ok, what do I do with the carcass left over from the wonderful smoked turkey I just made. Well, I make this incredible smoked turkey stock which in turn is the basis of a rich, smoked turkey soup, a great way to get rid of leftovers.


1 carcass from smoked Turkey - whole or breast
2 large Carrots
1 large Onion - cut in half
2 cloves Garlic - left whole
2 tblsp. Salt
1 Parsnip - optional
1 sprig fresh Herbs - dill, Sage, poultry seasoning, etc...
6 to 8 Black Peppercorns
1 large Bay Leaf
1 cup white Wine
4 quarts Cold Water

Place carcass in large stock pot and cover with cold water. Bring to a boil, allowing fat to rise and foam. Skim off as much fat as you can. Add the rest of the ingredients and simmer covered at least two hours and up to four hours until sock has reduced and has a rich flavor. Remove solids and strain into a container. Allow this to cool and then place in the fridge. Remove all remaining fat before using.


Serving Suggestions

I like to turn this stock into a great soup by using any leftover turkey and vegetables. I even put in left over potato, sweet or baking. I like to serve this soup with leftover stuffing squares or rolls. I find that when I am done I have used up all the leftovers from my holiday meals.