The secret of Thanksgiving

Stock. I made 2 batches. You can’t have enough because even if you don’t use it all up in your stuffing and gravy, Turkey soup made from leftovers is my favorite.

I bought a handful of back and necks, sounds grim, I know. I roasted them until they were brown then braised them in the oven for hours and hours at 250. Once it was cooled I took off all the fat and the resulting stock was silky and delicious.

The gravy was excellent.



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