Quick, Rich Turkey Stock
Makes about 6 cups
by Kate Heyhoe
If you use a leek in the Turkish Pilaf Stuffing recipe, reserve the dark green tops for this stock, or use onion trimmings.
2 turkey legs (drumsticks) or wings
1 carrot
1 stalk celery
3 (14.5-ounce) cans reduced sodium chicken broth
1 cup water
Tops of leeks, or 1/2 onion
2 cloves garlic, peeled
Using a cleaver, cut the turkey into chunks, splitting the bone to release the marrow. Chop the carrot and celery into 2 to 3 inch lengths. Combine all ingredients in a saucepan. Heat on low at a bare simmer for about an hour. Strain and use in Circassian Walnut Gravy and Turkish Pilaf Stuffing.
Kate's Global Kitchen
Turkish Thanksgiving Recipes:
Copyright © 1999, Kate Heyhoe. All rights reserved.
Current Kate's Global Kitchen
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This page created 1999. Modified November 2006.
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