Thanksgiving dinner is only the beginning of this exciting Holiday story that is about to unfold for all of us. Before you get to sit and enjoy all your hard work, you need to prepare for this vast and savory meal. The basic start to a Thanksgiving dinner is making stock. This recipe will not only earn you IBV but be your base for gravy and baste at your Thanksgiving dinner. (tip: it freezes beautifully for up to 3 months.)
- 1 turkey carcass
- 2 medium stalks celery, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 medium yellow onion, quartered
- 1 medium bay leaf – Great Value Bay Leaves, 0.12 oz: Walmart 0.00 IBV
- 1 teaspoon whole black peppercorns – Smoked Black Peppercorns: igourmet $1.56 Cashback
- 6 sprigs fresh thyme
Break up the meat so it fills at least 15 quarts in a saucepan, and add remaining ingredients (onion, carrot, bay leaf, peppercorn, thyme). Add cold water so it covers the bones by 2 inches.
Bring sauce-pan to a boil over high heat. Once boiling reduce the heat to low and simmer until turkey flavor comes through in the stock. This should take 2 to 3 hours.
Strain the stock into heatproof containers, and let cool to room temperature. Once at room temperature you can refrigerate or freeze.
We’d love to see some of your Thanksgiving tables featuring some of our savory Shopping Annuity recipes. Feel free to send in your pictures to: firstname.lastname@example.org