One of my favorite things to do with leftover holiday turkey, as most will agree, is making a big batch of turkey stock. This recipe can be easily adapted to whatever flavor profile you prefer and can be simmered as long or as little as you like.
leftover smoked turkey carcass, wings, and/or legs
4 stalks celery, washed and trimmed
1 whole onion, peeled and halved
4 carrots, washed and trimmed
1 red, orange, or yellow bell pepper, stem and seeds removed, sliced in half
5 cloves garlic, peeled and halved
3 bay leaves
4 sprigs fresh rosemary
1/4 cup fresh sage leaves
8 sprigs fresh thyme
1 tsp whole peppercorns
1″ piece fresh ginger, skin removed
salt to taste
In a large stock pot, add all ingredients and cover with water. Bring up to a boil. Reduce to a simmer. Continue simmering 6-24 hours add additional water as needed.
Remove and discard the turkey, bones, vegetables, and herbs from the stock. Strain the broth through I fine mesh strainer or cheesecloth. Store in glass jars. Refrigerate until use.