Leftover Holiday Turkey Stock

Leftover Holiday Turkey Stock

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  • Carcass and leftover meat from a roasted turkey, chopped into sections
  • 2 quarts water
  • 1 small onion, chopped, skin left on
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 to 2 sprigs fresh parsley
  • 1 to 2 sprigs fresh sage
  • 1 to 2 sprigs fresh rosemary
  • 1 to 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste


Place turkey carcass in a large soup pot and add water. Add onions, celery, carrots and herbs. Bring pot to a simmer, skimming any foam that rises to the surface, and cook for 1 hour.

Strain stock, pressing hard on meat and vegetables to squeeze out the juices. Season with salt and pepper.

Special notes:

I like to use fresh herbs in my stock. If you prefer to use dried herbs, which are perfectly fine, use the following increments: 1 tablespoon each dried sage, rosemary and thyme plus 2 sprigs fresh parsley.

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