Stock to stuffing

So I made the most exquisite stock with the carcass of the turkey. It’s an essential for good stuffing and gravy. (the real secret will be revealed tomorrow) And whatever is left over can be soup. It’s made, chilled and then defatted. I got a good 6 pints out of it. Onions, ground beef, leftover pizza, celery, sage and onions. That’s all there is to it. The pizza is not a requisite but it makes a nice lunch when you’re otherwise engaged in food prep.




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