Finally finishing up all of your Thanksgiving leftovers? Well, don’t toss that carcass – you’re not done yet! Emily Cavanaugh-Spain, San Juan Islander and doyenne of The Wanderlust Whisk shares one of the easiest recipes for turkey stock we’ve seen.
So I woke up this morning with congestion, a headache and a barely there voice. It seems that my son bestowed his cold onto me via coughing… into my mouth. Motherhood!
With the weather at barely 30º I needed to share something simple and delicious with you that isn’t labor intensive because frankly my body just isn’t capable of doing much of anything else today.
We happened to save our turkey carcass and with the majority of the leftovers having already been devoured, I figured today would be a good day to make some turkey stock. The most intensive part is roughly chopping vegetables and peeling that funky paper-like skin off of the garlic.