Turkey Stock with Bacon Rind

Author: Canadian Living

  • Portion size 25 servings
  • Credits : Canadian Living Magazine: October 2009

Ingredients

  • Turkey wing tips neck, heart and gizzard
  • Bacon rind from stuffing
  • 1 rib celery
  • 1 onion halved lengthwise
  • 1 leek halved lengthwise
  • 1 carrots chopped
  • 3 fresh parsley
  • 3 sprigs thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black peppercorn
  • 2 whole cloves
  • 1 bay leaf

Method

In large saucepan, bring turkey wing tips, neck, heart and gizzard, bacon rind and 5 cups (1.25 L) water to boil; skim off foam.

Add celery, onion, leek, carrot, parsley, thyme, salt, peppercorns, cloves and bay leaf; return to boil. Reduce heat, cover and simmer for 3 hours. Strain.
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Food

Turkey Stock with Bacon Rind

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