​Turkey (and Stone) Broth
your post-Thanksgiving answer to left-overs
​
November 2018

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Sara Jean McCarthy, Actress and SoupWagon Chef

Turkey is great and all, but Sara Jean McCarthy, a Chicago area actress who’s been in several Stone Soup readings, loves using the turkey from her Friendsgiving to make stock...sometimes more than eating the turkey in the first place. Here’s her basic recipe that simmers away keeping her home smelling like the holiday all weekend long.

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Note: broth typically lasts one month refrigerated and three months frozen - so even if you need to take a minute's break from the taste of turkey - prep this stock and save it for a rainy, soupy day!

Ingredients:

1 magic soup stone*
​1 cooked turkey carcass (about 4 pounds), meat mostly removed and bones broken into large pieces
2 large onions, quartered
4 stalks celery, chopped
4 large carrots, peeled and chopped
1 teaspoon whole black peppercorns
​Few sprigs of fresh parsley or thyme (optional)

directions:

1. Fill the stockpot. Place the stone, turkey, onions, celery, and carrots in a large stockpot. Add enough water to cover, about 1 gallon.
2. Bring to a boil. Bring to a boil over medium-high heat.
3. Simmer about 3 hours. Once boiling, reduce the heat to maintain a simmer. Simmer until reduced by half, 3 to 3 1/2 hours.
4. Strain. Set a fine-mesh strainer over a large bowl. Use tongs to transfer the big bones and vegetables from the stockpot to the strainer. When only small bits remain, pour the stock through the strainer and into the bowl. If you'd like a cleaner, clearer stock, clean out your strainer, line it with a coffee filter or cheesecloth, and strain the stock again into another bowl or clean pot. Make sure to find the soup stone, rinse it and saving for your next soup endeavor.
5. Cool and store the stock. If not using immediately, divide the stock between several small jars or storage containers. Cool completely, then cover and refrigerate for up to 1 week, or freeze for up to 3 months.​​

​Makes ~two quarts

Seasoning Turkey Stock
Because the turkey was seasoned for your Thanksgiving feast, you should season the stock after it's been cooked. A few stems of herbs, such as parsley or thyme are nice additions to the stock while cooking, as are peppercorns, all optional.

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Stone Soup Recipe Archive

Not sure what kind of soup you are wanting?  Search your favorite ingredients below to find out what soups we've made that might match your mood.

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