Leftover Holiday Turkey Stock | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Leftover Holiday Turkey Stock

Yield: about 1 1/2 quarts

Your rating: None
No votes yet

After you’ve carved off the great majority of meat from your holiday turkey, you can still make a delicious, light stock from the rest!


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Place turkey carcass in a large soup pot and add water. Add onions, celery, carrots and herbs. Bring pot to a simmer, skimming any foam that rises to the surface, and cook for 1 hour.

Strain stock, pressing hard on meat and vegetables to squeeze out the juices. Season with salt and pepper.


I like to use fresh herbs in my stock. If you prefer to use dried herbs, which are perfectly fine, use the following increments: 1 tablespoon each dried sage, rosemary and thyme plus 2 sprigs fresh parsley.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired November 24, 2010.

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)