Homemade Turkey Stock
 
Yield: approximately 3 quarts
Ingredients
  • 1 leftover turkey carcass
  • 4 carrots, chopped
  • 3 stalks celery, chopped
  • 2 yellow onions, quartered
  • 1 head garlic, halved
  • 3 bay leaves
  • 3 sprigs fresh thyme
  • 2 tablespoons kosher salt
  • 1 tablespoon peppercorns
  • 4 quarts water
Instructions
  1. In a large stock pot, combine all ingredients. (Add additional water to cover by 2 inches, if necessary.) Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 2 hours. (Skim surface as needed.) Remove from heat; strain through a fine-mesh sieve. Discard solids. Cover and refrigerate up to 1 week, or freeze up to 1 month.
Recipe by Louisiana Cookin' at https://louisianacookin.com/quick-turkey-cassoulet/