![\"Turkey](\"http:\/\/kathycasey.com\/blog\/wp-content\/uploads\/2018\/11\/Turkey-Feast-220x300.jpg\")
\nA d’lish Thanksgiving day feast!<\/strong><\/p>\n
Don\u2019t throw out those bones! They\u2019re essential for my Rich Turkey Stock. Pick that turkey carcass clean – be sure to save the meat for soup and sandwiches. Get out the stock pot \u2013 add the bones, some chopped carrots, celery and onion \u2013 cover with water (sometimes I like to add in a carton or two of chicken broth to give it a flavor boost) bring to a simmer for 2 hours \u2013 then strain and voila!<\/p>\n
What to do with that stock? Well soup is a natural idea, but how about whipping up a big pan of gravy for hot open faced turkey sandwiches.<\/p>\n
Thanksgiving for breakfast \u2013 why not! Thanksgiving Benedict is a delicious idea a chef friend shared with me. Form leftover stuffing into a patties, pan sear, and then top with sliced turkey, a poached egg and a dollop of homemade turkey gravy. YUM! \u2013Kathy<\/p>\n
Rich Turkey Stock<\/strong> 2 large turkey legs or thighs, about 2 pounds total Preheat an oven to 400\u00b0F.<\/p>\n Roast the turkey pieces in a baking pan for 45 minutes to 1 hour, until the skin is golden brown. Place them in an 8-quart pot and add the vegetables and seasonings. Deglaze the roasting pan with the wine, scraping the pan well to loosen browned bits, and add to the pot. Add the water.<\/p>\n Place the pot over medium-high heat and bring to a rapid simmer. Reduce the heat to low and lightly simmer for 45 minutes to 1 hour. Strain the stock and skim off any fat. Discard the vegetables. (Most of the flavor will have cooked out of the turkey; however, the meat can be removed from the bones and saved for another use.)<\/p>\n
\nMakes about 10 cups<\/p>\n
\n1 yellow onion, unpeeled, coarsely chopped
\n1 large or 2 medium carrots, cut into large chunks
\nUp to 2 cups mushroom stems, optional
\n4 stalks celery, cut into chunks
\n1\/2 tsp. dried thyme
\n1 bay leaf
\n1\/2 cup white wine
\n12 cups water<\/p>\n