Tomorrow is Thanksgiving. It is the day is full of feasting, resting, watching football, reuniting with family and friends, and the marks the start of the holiday season. But don’t let the after-dinner cleanup put a damper on your holiday. Here’s a recipe to make Thanksgiving dinner cleanup and leftovers awesome–turkey stock.
By using the turkey carcass and many of the leftover vegetables from Thanksgiving dinner, you can easily make a great turkey stock to use in recipes or alone. This is a great treat for those cold late November/early December evenings.
Just remove the leftover turkey from the bones, turkey neck, take any leftover veggies, and throw them into the crockpot. If you didn’t use the giblets for gravy, throw those in too. It’s that easy. Plus, this recipe is great for those following a ketogenic, Paleo, or Whole30 lifestyle.
- Leftover Thanksgiving turkey bones
- 4 cups water
- 1 carrot, chopped
- 1 celery stalks and leaves, chopped
- 1 white onion, quartered
- 1 tbsp minced garlic
- 1 tbsp black pepper
- 1 tbsp Himalayan salt
- 1/4 tbsp fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- After turkey is cooked, place the turkey juice and turkey bones in the crock pot.
- Add vegetables, water, and herbs.
- Cook on low overnight in the crockpot (12-16 hours).
- Carefully strain the stock through a fine mesh strainer to remove the vegetable solids and bones.
- Add stock back to the crockpot for immediate use or store stock in a glass jar.
- Stock is good refrigerated for up to a week or frozen for a year).