Wait! Don't throw away that turkey carcass!

November 27, 3:54 PMDenver Low Carb ExaminerLinda Duffy

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Turkey stock makes use of many leftover items

Thanksgiving turkey provides an excellent meal, but if you are tossing away the remaining bones after carving off the meat, you are missing out on several more meals. 

By simmering that carcass in a big pot of water, you can make delicious soup stock for future eating. I have a large pot specifically for this purpose. Well, my husband thinks it is for making home brewed beer, but since we don't bake large birds and homebrew at the same time, we can share without too much trouble.

Not only can you use the turkey leftovers, you can also take green onion tops, brocolli stems, unattractive bits of celery, carrot ends, and whatever else didn't make it to the veggie tray and add that too. As it simmers in the hot water, it will release flavors as well as nutrients in to the stock. You can either make soup with the stock right away of freeze it in containers to use once you are no longer sick of turkey....say mid-February.

TURKEY STOCK INSTRUCTIONS

1. Take the carcass and place in a large stock pot. Also toss in any celery ends, bits of carrot, brocolli stems, etc...

2. Add ground sage, salt, pepper, and garlic. Amount will depend on how much water you use and how large the turkey is. Don't worry if you don't add enough right away...you can always add more later.

2. Cover with water and cook on high until it comes to a boil.

3. Reduce heat and allow to simmer uncovered for about 2 hours.

4. Allow to cool

5. Pour stock through a strainer in to another container.

6. Pull pieces of turkey meat off the bones and add to the strained stock. Discard all the bones and bits of vegetable matter.

7. Either use for a soup base immediately or pour in to zip lock bags or freezer containers for future use.