Homemade Turkey Stock Recipe from Thanksgiving Leftovers

Ingredients

• 1 tablespoon olive oil
• 3 ribs celery, chopped
• 2 carrot, chopped
• 1 onion, quartered
• 1 head garlic, halved lengthwise
• 2 pounds leftover turkey carcass, or as needed
• 4 teaspoons salt
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1 sprig rosemary
• 1 teaspoon ground sage
• 4 quarts water, or as needed

Instructions

1. In a large stockpot, heat oil over medium heat. Sauté celery, carrots, onion, and garlic for about 5 minutes, or until softened and fragrant. Add the turkey carcass, salt, bay leaves, peppercorns, rosemary, and sage. Continue cooking until fragrant, approximately 5 minutes.
2. Add enough water to cover the turkey carcass and vegetables. Bring to a boil, then reduce heat to low, cover, and simmer for 4 to 5 hours. Skim off any fat that accumulates. Strain the stock into a container, discarding the carcass and vegetables.

Nutrition

• Calories: 436 kcal
• Fat Content: 38 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 1015 mg
• Protein Content: 19 g
• Cholesterol Content: 103 mg
• Carbohydrate Content: 5 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g