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What to do with Turkey Stock

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AMFM Nov 15, 2007 06:56 PM

So thanks to those of you who helped me with turkey stock advice. I have TONS. any recipes for what to do with it? i can make multiple soups, etc. so if they taste different that'd be cool! it may taste a bit thanksgiving-y since there was sage and thyme cooked into the turkey/carcass although there was no extra added to the stock. THANKS!!! If I was doing thanksgiving at home I know I could use it for dishes there, but I'm traveling so these today were the only turkeys im going to make.

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  1. Morganna RE: AMFM Nov 16, 2007 03:59 AM

    Use it anywhere you'd use chicken stock for a different flavor. Cook rice in it. Cook dried beans in it to give them a flavor boost. Use it as a liquid ingredient in stuffing. A million household uses!!

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      ginnyhw RE: AMFM Nov 16, 2007 10:29 AM

      I always make Mulligatawny Soup with mine. Just be sure you don't buy sweetened coconut milk.
      http://www.epicurious.com/recipes/foo...

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        sea97horse RE: AMFM Nov 16, 2007 12:05 PM

        My favorite thing to do with my Thanksgiving turkey stock (and leftover meat) is to make gumbo, putting in sausage and shrimp. For two reasons: I love gumbo, and it doesn't taste like Thanksgiving recycled!

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          AMFM RE: AMFM Nov 16, 2007 04:55 PM

          yummy thanks!

          it was cold and we all have colds so i made good old turkey noodle tonight but there's still more left so i will try. i really appreciate it.

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            Indy 67 RE: AMFM Nov 17, 2007 03:46 AM

            I think the heartier flavor of turkey stock demands a heartier soup. I love to make Turkey Barley soup bits of meat left on the Thanksgiving turkey carcass.

            To get you started, here's a link to a pretty basic recipe:

            http://southernfood.about.com/od/croc...

            To personalize this, you could add diced Roma tomatoes, sliced mushrooms, a couple tablespoons of dry Sherry -- whatever appeals.

            Consider adding a tablespoon of fresh lemon juice to the soup. I find a little bit of lemon juice brightens flavor without making food taste overtly lemony. (I'm a great fan of lemon juice; I've been known to add a few drops of lemon juice to mashed potatoes.)

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              chucktowneater RE: AMFM Nov 18, 2007 10:26 PM

              Turkey stock would provide for a tasty mushroom risotto. I'd use chanterelles or porcinis maybe.

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                Indy 67 RE: AMFM Nov 19, 2007 05:01 AM

                Here's a link to a soup recipe that appeared in Sunday's WASHINGTON POST. It's for Turkey Soup with Ginger, Lemon, and Mint.

                http://projects.washingtonpost.com/re...

                1. sharonanne RE: AMFM Nov 19, 2007 06:55 AM

                  Concentrate it, freeze it and make the best gravy ever the next time you have turkey.

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