8 cups of Turkey Stock (You can also use Chicken Broth)
Medium Onion (1 Cup)
Sage
Thyme
4 cups of Water
1 Chicken bouillon cube
About 6 oz of Egg Noodles
Salt
Start by Sauteing onion in a little bit of oil/butter in a Dutch Oven until translucent.
Add Turkey Stock and add cooked turkey. Bring to a simmer.
Add desired amount of herbs (I added 2 tsps of ground thyme and dried sage, but you can also add sprigs of herbs tied together, or add none if you already seasoned your stock).
Add about a half a bag of egg noodles, water, and a dissolved Chicken bouillon cube. Heat to a boil and cook covered till noodles are to your liking or about 25 minutes. Before serving, taste your broth and add more herbs and/or salt to taste (I added about 3 Tbsp of salt)
To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!
I had never made turkey stock before, but I know so many people say that stock is a must because it tastes so good. It also felt good to feel like I was using the entirety of the bird rather then throwing out a part that could be used; that is also part of the reason I tried cooking the giblets this year.
After thanksgiving and removing the meat from the bones, I placed plastic wrap over the carcass in the roasting pan and placed it in the fridge overnight and I don’t think that made a difference compared to cooking it right way. I took the largest pot I have, broke apart the bones as much as I could, put them into the pot, covered them with water, got the liquid to simmering with the lid on, then took the lid off and simmered it for 3 1/2 hours. You can also add herbs like sprigs of thyme and sage to get the thanksgiving flavor into the stock, or veggies like onion, garlic or celery.
I used no seasoning because my cat likes the flavor and I don’t want to give him something that is bad for cats, ie onion or garlic, from what I’ve heard.
If you choose not to season it like I did, I have found I need to add salt, because I like a more savory broth. I also add some onion, and sage and thyme to my soup when I’m cooking it.
Get largest pot, and place broken up turkey bones into pot (and neck if you kept it)
Cover bones in pot with water and get to a boil, add additional veggies/herbs
Once boiling, reduce heat to simmer and simmer for 3-3.5 hours
Place larger bones into strainer, then strain remaining stock through strainer into another dutch oven.
If you want less matter in you stock, strain again through cheese cloth
Sock is good in the fridge for a week or can be frozen for 3 months
To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!
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