If you've spent time in the kitchen, you've probably run across recipes that call for a stock. Typically, people think of beef and chicken when they hear the word "broth", but most don't know that turkey broth is quite delicious!
Turkey stock is great for several things, including, soups, pasta, and most importantly, jambalaya! That's right, this will make your jambalaya even better! Note: Click here to see our jambalaya recipe.
Let's get right to it!
What you'll need:
A leftover Lando's Cajun Smoked Turkey carcass (any size will work)
- 4-6 quarts of water
- 2 celery stalks chopped
- 1 medium yellow onion cut into chunks
- 2 carrots sliced
- 3 garlic clove minced
- 4 fresh thyme sprigs
- 1 fresh parsley sprig
- 2 bay leaves
- Use kitchen shears to score the inside of the turkey carcass in several places. Next, use your hands and break the carcass into 3-4 pieces (this doesn't have to be precise).
- Combine all ingredients into a large cooking pot. Cover the ingredients by 2 inches with cold water (4-6 quarts).
- Bring the water to a boil, then reduce to a simmer. Let the ingredients simmer for 2 hours, stirring occasionally.
- Use tongs to discard the turkey carcass (as much as can). Let the broth cool for 1 hour.
- Pour the broth through a mesh strainer into a pot (discard the solids). Refrigerate overnight, then remove the fat from the surface. Note: if you want to use immediately, skim fat from broth after it's strained.
What else can you add to this recipe?
This is all about your preference. You can through in any other herbs or vegetables that you'd like. A few popular additions include:
How long will this keep?
The stock will last 2-3 days covered in the refrigerator or 2-3 months stored in the freezer.