On Christmas Eve, you can do some important work ahead for your Christmas meal. And even springtime treats. Turkey stock, real homemade turkey stock, can transform your sutffing and gravy into wonders.
Here's what we do. We buy turkey parts, split backs and legs. Say 1 back and 2 legs. They go into you biggest pot with chopped celery, onions, carrots and any other vegies you might desire. Maybe mushrooms.
If you have leftover frozen turkey pieces from Thanksgiving, consider donating them to the pot. You can add a teaspoon of peppercorns, a tablespoon of salt and a bay leaf if you like. Or just keep the stock simple and season when using.
Fill the pot with water and bring to a boil. Cover and simmer for 3 hours. Skim the top, Strain out the stock and refrigerate for tomorrow or freeze for the future. In the springtime, a lovely risotto with turkey stock and fresh asparagus and peas will make you so very glad you took the time to do this.