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Mary Beth's Blog

I want to eat real food. I want my family to eat real food. Armed with this plan, I know I can do it. I am a real person, with real kids in a regular ol' kitchen cranking out dinner. Find out my inspiration for the menus, what's happening in my kitchen, and the achievements on the kid-friendly front.

Wait! There's another dinner there...

2012-11-20 | 0 comments

Do you know how to make sure you have delicious turkey stock for soup? You plan to have delicious turkey stock for soup. You will already have these ingredients lying around so go for it.

Save all of the leftover turkey bones from the wings, drumsticks, etc. leaving some of the meat on them. Place them in a 6-8 quart stock pot along with:

2 medium yellow onions, unpeeled, trimmed and quartered

2-3 celery ribs with tops, cut into 2-inch lengths

2-3 carrots, cut into 2-inch lengths

6 parsley stems (without leaves)

1 bay leaf   

8-10 black peppercorns

Cover with water by 3 inches or so and bring to a rolling boil. Reduce heat to the barest simmer and let her rip for 2 hours. Strain stock through a sieve into a large bowl, discarding all the veggies and bones. If using it right away, let stand until fat rises to top, 1 to 2 minutes, then skim it off. If not, chill, uncovered, until cool. Remove the hardened fat and cover. Stock lasts for 5-6 days in the fridge or up to 6 months in the freezer. I measure the stock in to freezer safe resealable bags and freeze lying flat – it thaws more evenly and quickly. I write the measured amount on them for future use.

You will be so glad one night, when you are rushed and can thaw, add some egg noodles and call it a day...

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