smoked turkey stock

homemade stock is a lot easier than you think!

*click the pic & it will take you to the IG reel (obvi this is not stock above lol)

I loooveeee making homemade stock! It’s sooo much easier than people think and to me, it just makes the dish extra special since you went the extra mile!

This goes hand in hand with my honey cornbread dressing and once you have the stock you can easily make homemade gravy! (giblet gravy, IYKYK)

Enjoy!!

Ingredients (Makes 2 1/2 quarts)

• 2-3 smoked turkey legs

  • hot saucie tip: you can find these at your local grocery store around this time

• 1 large onion, roughly chopped

• 2 whole garlic heads

• 1 celery bunch, roughly chopped

• 4 large carrots, roughly chopped

• 8 cups of water (give or take depending on your stock pot)

• optional: I always keep rotisserie chicken carcasses in my freezer so I throw those in there too for extra flavor. If not, throw in another smoked turkey leg

• 4-5 sprigs of thyme & sage

• kosher salt & black pepper, to taste

Tools

• stock pot

• strainer

• tongs

• slotted spoon

• quart containers

Directions

1. Add all ingredients into a stock pot & let it come to boil then reduce the heat to a simmer for 2-3 hours, until flavors start to combine.

2. After an hour, there will be a film that comes on top of the stock (basically all the ‘gunk’ from the bones of the turkey & chicken carcass), remove the film from the top with a slotted spoon.

3. Season with salt throughout the process but you don’t want it over salty.

4. Remove bones, carcass & all veggies with tongs then strain the rest so you are left with just stock.

5. Store in quart containers and if using for Thanksgiving, freeze them & label when they were made.