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Homemade turkey stock is so simple to make, delicious, and saves money! I recently made 12 quarts for about $10. It freezes well, and it's great for holiday recipes.

And it's a must for two of my favorite Thanksgiving recipes, my mama's rich brown roux-based gravy and Fire Roasted Poblano Peppers, Chorizo Cornbread Stuffing. A few years ago, when we started frying our holiday turkeys, it eliminated turkey drippings. I needed a reliable replacement, and that's when I began cooking homemade stock for the holidays.

I'll also add my stock to turkey soup and turkey mole late next week.

It's also a great way to limit unnecessary sodium in your recipes.

And all you need is a large pot, no extra tools required.

Watch YouTube video.

Please reach out with any questions!

Happy Holidays and Happy Cooking!

Be well!

Molé Mama

Homemade Turkey Stock Recipe

Tools

• Large soup pot

• Large bowl

• Sharp knife

• Cutting Board

• Molcajete or garlic press

• Measuring spoons

• Large strainer

  
  

Ingredients

• Turkey Stock Recipe

• 4 - 6 quarts of water (depending on how much you need)

• 2 - 3 raw turkey wings or legs (can substitute chicken wings or cooked chicken carcass)

• 1 stalk of celery (all the ribs)

• 4 - 6 carrots (cut each carrot into 3 pieces)

• 1 head of crushed fresh garlic

• 1 large yellow or white onion

• 1 teaspoon salt

Directions

1. Fill the pot with water

2. Add washed turkey

3. Peel and cut the onion into 4 large pieces and add to the pot

4. Peel carrots and cut each one into 3 pieces and add to the pot

5. Wash celery, cut the top and bottom of each rib, and discard. Cut the remaining ribs in half and add to the pot.

6. Peel and crush garlic with molcajete or garlic crusher and add to the pot

7. Place pot on the stove on medium-high heat

8. Bring stock to boil and lower heat to medium, low boil for 2 - 4 hrs.

9. Cool for about 30 minutes before removing all veggies and turkey from the stock. Best if you use a strainer.

   • Can remove skin, fat, etc., from cooked turkey and add to soups, gravy, etc.

10. Stores in the refrigerator for up to 5 days or freeze for up to 2 months.