Kate's Global Kitchen


Quick, Rich Turkey Stock

Makes about 6 cups

by Kate Heyhoe


If you use a leek in the Turkish Pilaf Stuffing recipe, reserve the dark green tops for this stock, or use onion trimmings.


2 turkey legs (drumsticks) or wings
1 carrot
1 stalk celery
3 (14.5-ounce) cans reduced sodium chicken broth
1 cup water
Tops of leeks, or 1/2 onion
2 cloves garlic, peeled


Using a cleaver, cut the turkey into chunks, splitting the bone to release the marrow. Chop the carrot and celery into 2 to 3 inch lengths. Combine all ingredients in a saucepan. Heat on low at a bare simmer for about an hour. Strain and use in Circassian Walnut Gravy and Turkish Pilaf Stuffing.


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Copyright © 1999, Kate Heyhoe. All rights reserved.


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