Ingredients
- 4 quarts water
- 2 heads fresh garlic, cut in half
- 2 medium-size onions, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- Mushroom trimmings
- Fresh thyme and parsley
- P.S. Flavor!? Creole Kitchen, or kosher salt and ground black pepper, to taste
- Roasted necks and wing parts from turkey
- Pan drippings
- Other available vegetable trimmings
Directions
- Put water in a stock pot and place on stove at medium heat.
- Add all ingredients and any pan drippings.
- Simmer on low-medium heat while doing your holiday prep, adding any vegetable trimmings as you go. Skim the fat that rises to top as you go.
- Simmer stock down to 2½ quarts.
- You’ll use some stock for the stuffing and 2 quarts for the gravy.
https://www.cutco.com/learn/basic-turkey-stock