Don’t let leftover turkey scraps and bones go to waste–make homemade stock instead. Simply swap turkey bones for chicken bones to make homemade chicken stock.
- 4 to 5 pounds assorted leftover turkey bones, broken into large pieces as needed
- 1 to 1½ pounds sweet onions, quartered (about 3 large onions)
- ½ pound carrots, peeled and halved crosswise (about 3 large carrots)
- ½ pound celery, halved crosswise (about 4 large stalks)
- 1 head garlic, halved crosswise
- 12 sprigs fresh thyme
- 10 sprigs fresh parsley
- 3 bay leaves
- 4 to 6 quarts cold water
- In a large enamel-coated cast-iron Dutch oven, bring all ingredients to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables are softened and stock is flavorful, about 2 hours.
- Remove from heat, and strain liquid in batches through a fine-mesh sieve lined with cheesecloth; discard solids. Let cool to room temperature.
- Refrigerate stock until cold, about 4 hours. Skim off and discard solidified fat from top of stock. Refrigerate in airtight containers for up to 1 week or freeze for up to 6 months.