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Thanksgiving Turkey Stock

Serves: 9
Total Calories: 111

Ingredients

2 roasted turkeys wings, skin included
2 stalks celery, leaves included, halved
3 large onions, with skins, quartered
2 medium carrots, halved
1 , small turnips, , quartered
1 parsnip
2 bay leaves
8 whole peppercorns
1 sprig parsley
1 sprig sage
10 cups water

Directions:

Combine all ingredients in a 6-quart or larger pressure cooker. Lock lid and bring to full pressure over high heat. Reduce heat to maintain pressure and cook for 35 minutes. Quick-release pressure. Remove lid. Strain stock into a large bowl or pot. Discard turkey, vegetables, and seasonings. Chill stock and then skim off accumulated fat. Store, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use in any recipe calling for turkey or chicken bouillon, broth, or stock.

Nutritional Facts:

Serves: 9
Total Calories: 111
Calories from Fat: 22

This Thanksgiving Turkey Stock recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.


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