#2. Turkey Stock
Don't throw out those turkey bones. After you take off all the meat, gather the carcass, meat scraps, garlic, onion and whatever veggies you have on hand. Put them in a big soup pot, add water and you can create a wonderful turkey stock that can be frozen into portions for soups, stews and sauces throughout the winter months.
  • 1 turkey carcass and all additional bones, bits of meat
  • 2 head of garlic, roughly chopped
  • 2 large yellow onions, roughly chopped into chunks
  • 2 carrots, cut in half
  • 2 celery stalks, cut in half
  • 1handful fresh parsley, leaves and stems,
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 1 tbsp black pepper
  • 1 tsp Celtic sea salt or pink Himalayan salt
  1. Place all ingredients in a large pot. Cover with fresh filtered water until all ingredients are covered; adding an additional inch of water past the ingredients.
  2. Bring contents to a boil. Cover with a tight-fitting lid, reduce heat to medium low and continue simmering for 3-4 hours, stirring occasionally.
  3. Turn off heat and allow for contents to cool for several hours, as this will draw the nutrients out of the contents and into the broth.
  4. Strain contents into another pot, keeping the liquid. Discard the contents. Place liquid in the refrigerator overnight; skim off any fat the next day.
  5. You can freeze the stock into glass jars for several months and allow a day to defrost. Turkey stock is great for soups, stews and sauteed throughout the winter months.
If you have other vegetables such as peas, green beans or tomatoes, you can also add them to stock pot if you wish.
Recipe by fitlife.tv at http://fitlife.tv/3-recipes-for-holiday-leftovers_original/nutrition/