Thanksgiving dinner is over, so what do you do with the leftover carcass from your Thanksgiving turkey? Turkey Stock is the base of a great gravy, sauce, and stuffing. Make your own for robust flavor and maximum health benefits.

Ingredients

• 1 turkey carcass broken into to pieces so it fits in the stockpot
• 2 medium stalks celery cut into thirds
• 1 large carrot cut into thirds
• 1 medium yellow onion quartered
• 2 bay leaves
• 1 tablespoon whole black or white peppercorns
• 3 sprigs fresh thyme
• 2-3 sprigs flat leaf parsley
• 1 parsnip cut into thirds (optional)

Directions

1. Add the turkey bones, uncleaned, into a large stock pot. Add enough cold water to cover the bones or a minimum of 2 quarts for every 1 pound of bones.
2. Heat on low to a simmer for 2-3 hours. Refrain from stirring too much and skim any scum off the top periodically. Do not boil.
3. Add the vegetables, herbs and spices and continue to simmer for 2-3 hours.
4. Strain the stock through a fine mesh strainer into large heat proof containers. Let it cool, then refrigerate.
5. Wait until solid fats (if there are any) solidify on top and then peel off the top layer. Freeze the broth or use immediately.
6. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.