Emeril's Turkey Broth

A Post-Thanksgiving Stock

GMA Recipes
Difficulty: Easy
Cook Time: min

Waste not, want not. After Thanksgiving dinner, use your leftovers to make a savory stock, with a recipe from Emeril Lagasse.


  • 1 turkey carcass
  • 3 ribs celery, cut into 4-inch pieces
  • 2 medium onions, quartered
  • 4 quarts water, or enough to cover the carcass
  • 2 teaspoons salt
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • Cooking Directions

    Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, and bay leaves. Bring to a boil, reduce the heat to medium, and simmer uncovered for 2 hours, stirring occasionally and skimming any foam that forms on the surface.

    Remove from the heat and let cool. Skim any fat that has risen to the surface. Strain through a large fine-mesh strainer. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass. Reserve the onions and celery for the gumbo.

    Use right away or store the broth in quart containers in the refrigerator for up to 2 days, and in the freezer for up to 2 months.

    Recipe excerpted from Louisiana Real and Rustic, Emeril Lagasse with Marcelle Bienvenu, William Morrow and Company, New York, © 1996

    Recipe Summary

    Main Ingredients: turkey carcass, celery, bay leaves

    Course: Soup

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