After last week's smoking of two turkey breasts, it's time to get the carcasses out of the freezer and make some stock. You may ask if going to all the time to make homemade stock makes that much of a difference. Yes. It does. If you don't have time to make the stock the day after Thanksgiving, PLEASE, put the turkey bones in a freezer bag and freeze until you have a morning or afternoon. It only has to simmer a few hours and the taste of your soup, stew or gumbo will be immeasurably better. I promise.
This recipe will make about two quarts of stock which you will use in the turkey and Andouille sausage gumbo recipe.
1 turkey carcass (or two turkey breasts carcasses)
3 stalks celery, cut into 4 inch pieces
2 medium onions, quartered
4 - 6 quarts of water (enough to cover the bones)
2 t. salt
1 T. whole black peppercorns
4 bay leaves
Put the turkey bones into a large stockpot. I used my 9 1/2 quart LeCreuset Dutch oven.
Add the celery, onions, water, salt, peppercorns and bay leaves.
Bring to a boil, then reduce the heat to medium and simmer, uncovered, for two hours.
Remove from the heat.
Skim off any fat that has risen to the surface. Strain the broth through a fine meshed sieve. Reserve any meat that has fallen off the bones and pick off any meat that still remain on the carcass to add to the gumbo.
From Ronnie Foreman, Lafayette, Louisiana.