Recipe November 2017

Easy Turkey Stock

Making turkey stock from scratch is not hard, and it can be frozen and substituted for chicken stock in recipes. It has a rich and delicious flavor without all the unhealthy additives you get from a can—and costs less.


Easy Turkey Stock

Serves: 6


  • turkey breast bones with meat left from deboning
  • ½ onion, cut in half
  • ½ lemon
  • ½ apple with skin
  • 1 carrot, cut in pieces
  • 1 celery stalk with green leaves, cut in pieces
  • 1 teaspoon whole peppercorns
  • bouquet of herbs such as parsley, bay leaf, and thyme


1. Place all ingredients in saucepan and cover with about 6 cups of water.
2. Bring to boil, then turn down to simmer 1-2 hours.
3. Using a colander, strain ingredients and separate stock.
4. Refrigerate the stock. Once cooled, skim the fat off the top and it’s ready to use or freeze.

Per serving: 86 calories, 6 gm protein, 8 gm carbohydrate, 3 gm fat, 1 gm sat fat, 1 gm mono fat, 7 mg cholesterol, 0 gm fiber, 243 mg sodium

Seasoned Cook

CHI St. Vincent