|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Thanksgiving Turkey Stock |
|
Serves: 9 Print this RecipeUse at least a 6-quart pressure cooker for this recipe. 2 roasted turkey wings, skin included 2 stalks celery, leaves included, halved 3 large onions, with skins, quartered 2 medium carrots, halved 1 small turnip, quartered 1 parsnip 2 bay leaves 8 whole peppercorns 1 sprig parsley 1 sprig sage 10 cups water Combine all ingredients in a 6-quart or larger pressure cooker. Lock lid and bring to full pressure over high heat. Reduce heat to maintain pressure and cook for 35 minutes. Quick-release pressure. Remove lid. Strain stock into a large bowl or pot. Discard turkey, vegetables, and seasonings. Chill stock and then skim off accumulated fat. Store, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use in any recipe calling for turkey or chicken bouillon, broth, or stock. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cream of Tomato Soup Cheese Potato Soup Jiffy Minestrone Roasted Red Pepper and Potato Soup Harvest Soup Southwestern Tortilla Soup Sweet Potato-n-Sausage Stew Chicken Stock Beef Stock Thanksgiving Turkey Stock Vegetable Stock Cold-Curing Chicken Soup Zesty Italian Soup Beef Bourguignon Easy Bouillabaisse Game-Night Stew Tortilla Soup New England Clam Chowder |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
