The day after Thanksgiving is all about two things for me... Black Friday shopping and Leftovers. I love using up every part of a turkey so after we devoured the breasts, legs and thighs, I know there is still a lot of meat still left on those bones. I break up the turkey into smaller parts and make a wonderful stock to use up in other recipes. When you make this stock and strain away the bones, you can find loads of meat to pull off the bones to use up in recipes. I will be making a fun recipe with both the meat and stock tomorrow. So don't just think about turkey on Thanksgiving day... think of all the wonderful dishes you can make for the entire Thanksgiving weekend.Ingredients:
leftover roast turkey bones broken up
1 large onion coarsely chopped
2 stalks of celery coarsely chopped
1-2 carrots coarsely chopped
Salt and black pepper to taste
1 Tbs of garlic grated or minced
1 bay leaf
Water to fill pot above chicken (12-14 cups)
Directions:
Place
all ingredients into pot and bring to a boil for 30 minutes 
then lower the heat to a simmer and cook for 2 hours. After stock has boiled and reduced or concentrated
in flavor strain stock away from the ingredients. Use stock immediately in any recipes, store up to 3 days chilled in fridge or up to 2-3 months frozen in freezer. Take all meat off bones and save to use in a variety of recipes. Enjoy.
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