Gluttons Club

Here is my recipe for turkey stock that can be used in the stuffing, gravy and the potential turkey soup a few days later.

You will need:

-gizzards and neck from the bird
-onion
-carrots
-one or two garlic cloves
-herbs: thyme, parsely, sage, bay leaf, rosemary if you want.
-Salt and pepper
-cheesecloth and twine

Remove the gizzards and neck from the bird. If you can stomach it or paid attention in biology, discard the liver, it doesn't taste so good.

Peel and quarter an onion.

Peel carrot and cut into big chunks.

Peel and roughly smash garlic.

Wrap all the solids in cheesecloth, tie it up and put in a pot with a quart to two quarts of water.

Bring to boil and simmer for at least 2 hours. Skim the greyish foam off the top now and again.

Remove the bundle of stuff after 4-5 hours and discard. Save the neck for my grandfather if you want to get on his good side. (Seriously, last year I froze it for him and at Christmas I wrapped it up and gave it to him with his presents. He loved it!)

Reduce the stock further if wanted or refrigerate overnight. Before re-heating, the fat can be skimmed off the top. Season with salt and pepper to taste.

Add some to your stuffing to moisten things up, use as the base for your gravy and whatever is left makes a good start for soup make from the turkey carcass.