23 Nov

Turkey Stock for Gluten Free Stuffing

This is a very simple turkey stock, made from the neck & organs that come wrapped inside your Thanksgiving turkey.  I recommend making it the day before your big meal, so it’s ready to go on the big day and doesn’t hold up the process because you’ll need it to make the stuffing as well as for the basting mix.

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Nutritional Note:  This turkey stock is free of gluten, cow’s dairy and sugar.  It’s compliant with Clean, Paleo, and the SCD & GAPS protocols.  It’s not vegetarian.

Yield:  This recipe makes 2 cups of homemade turkey stock.

Prep Time:  This recipe takes about 15 minutes to prep and get cooking, and approximately 2-3 hours to reduce down to 2 cups.

Recipe Cost:  Less than $2, for one onion and a few celery ribs.  The turkey neck and organs come with your turkey and have no additional cost.

Ingredients:

6 cups clean water (I use water filtered by our Berkey)

Turkey neck & organs, packed inside your  Thanksgiving turkey

1 onion, diced

2 celery ribs, diced

3 big garlic cloves, diced

1 tablespoon sea salt (I used French Grey sea salt)

Directions:

 Dice your onion & celery and put in a small stock pot (I use the bottom of my veggie steamer, it’s like a mini-stock pot that holds 2 quarts when full).  Pour in sea salt.

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Slice garlic & add to the stock pot.

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Add the turkey neck & organs (I had a hard time finding my organs; they were in the bottom of the turkey so I added them when the stock was already on the stove).

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Add 6 cups of clean water.

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Place the stock pot on the stove burner on high; as soon as it comes to a boil, reduce to a simmer and keep simmering until the 6 cups of stock reduce down to 2 cups. This should take a few hours. Note I added the turkey organs as soon as I found them, almost right away and well before the stock came to a boil.
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Within the first 20 minutes of simmering, you’ll see lots of “junk” or “scum” rising to the surface; skim this off with a mesh strainer and discard into a bowl. After 20 minutes, you won’t need to skim anymore because the stock will become clear. Here’s the progression of skimming, simmering, and finally how the reduced stock looks after about 2 1/2 hours.
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Now you’ll strain the stock through a mesh strainer into a bowl or large glass measuring cup and it’s ready to use in other recipes!

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Thanksgiving (48 of 98)

 

Turkey Stock for Gluten Free Stuffing & Basting Sauce
Yields 2
This is a very simple turkey stock, made from the neck & organs that come wrapped inside your Thanksgiving turkey. I recommend making it the day before your big meal, so it's ready to go on the big day and doesn't hold up the process because you'll need it to make the stuffing as well as for the basting mix.
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Prep Time
5 min
Cook Time
2 hr 30 min
Total Time
2 hr 35 min
Prep Time
5 min
Cook Time
2 hr 30 min
Total Time
2 hr 35 min
Ingredients
  1. 6 cups clean water (I use water filtered by our Berkey)
  2. Turkey neck & organs, packed inside your Thanksgiving turkey
  3. 1 onion, diced
  4. 2 celery ribs, diced
  5. 3 big garlic cloves, diced
  6. 1 tablespoon sea salt (I used French Grey sea salt)
Instructions
  1. Dice your onion & celery and put in a small stock pot (I use the bottom of my veggie steamer, it's like a mini-stock pot that holds 2 quarts when full). Pour in sea salt.
  2. Slice garlic & add to the stock pot.
  3. Add the turkey neck & organs (I had a hard time finding my organs; they were in the bottom of the turkey so I added them when the stock was already on the stove).
  4. Add 6 cups of clean water.
  5. Place the stock pot on the stove burner on high; as soon as it comes to a boil, reduce to a simmer and keep simmering until the 6 cups of stock reduce down to 2 cups. This should take a few hours. Note I added the turkey organs as soon as I found them, almost right away and well before the stock came to a boil.
  6. Within the first 20 minutes of simmering, you'll see lots of "junk" or "scum" rising to the surface; skim this off with a mesh strainer and discard into a bowl. After 20 minutes, you won't need to skim anymore because the stock will become clear. Here's the progression of skimming, simmering, and finally how the reduced stock looks after about 2 1/2 hours.
  7. Now you'll strain the stock through a mesh strainer into a bowl or large glass measuring cup and it's ready to use in other recipes!
Notes
  1. Nutritional Note: This turkey stock is free of gluten, cow's dairy and sugar. It's compliant with Clean, Paleo, and the SCD & GAPS protocols. It's not vegetarian.
  2. Yield: This recipe makes 2 cups of homemade turkey stock.
  3. Prep Time: This recipe takes about 15 minutes to prep and get cooking, and approximately 2-3 hours to reduce down to 2 cups.
  4. Recipe Cost: Less than $2, for one onion and a few celery ribs. The turkey neck and organs come with your turkey and have no additional cost.
Oreganic Farms http://oreganicfarms.com/

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