Turkey Stock from Bones - Serves 12

 Turkey Stock - 12 servings

From: TheFoodCharlatan

Time: 4 hours 

Ingredients

• 1 12-15 pound turkey carcass, picked over
• ▢turkey neck, if you have it (it’s ok if you don’t)
• ▢giblets, if you have them (it’s ok if you don’t)
• ▢leftover turkey drippings, if you have them (it's ok if you don't)
• ▢1 onion, peeled and quartered
• ▢4 cloves of garlic, smashed
• ▢2 large carrots, scrubbed or peeled, chopped into thirds
• ▢about 1/3 a head of celery, leaves included
• ▢1 large bunch of parsley, roughly torn or chopped
• ▢1/2 bunch sage, roughly torn or chopped
• ▢3-4 sprigs fresh rosemary
• ▢5 sprigs thyme
• ▢3 bay leaves
• ▢8-10 whole peppercorns
• ▢about 4 quarts of water

Directions

• Place your turkey carcass into a very large stock pot (at least 6-quart capacity.) Add in your turkey neck, giblets, any skin, and leftover turkey drippings, if you have them. It’s okay if you don’t, you will still get a great turkey stock from just the carcass.
• Add the onion, carrots, and garlic. Chop off about a third of a head of celery, the end that has the leaves preferably, but use what you have. You should have several short stalks. Add them to the pot.
• Add a bunch of parsley, half a bunch of sage, 3-4 sprigs of rosemary, and about 5 sprigs of thyme.* Tear the herbs up a bit so they start releasing flavor faster.
• Add 3 bay leaves and 8-10 peppercorns.
• Cover the turkey and vegetables with about 4 quarts of water, or however much you need to submerge everything in the pot (at least mostly, some parts sticking out is okay.)
• Bring to a rolling boil over high heat. After if has come to a rapid boil, turn the burner down to just below medium, or wherever you can maintain a low simmer. There should be gentle bubbles but nothing too active.The liquid should be gently moving at all times, not still.
• Simmer for about 2-4 hours. See how chill this recipe is? I would say 2 hours is the minimum, 4 hours will get you a super duper rich stock. Check on it every now and then, and skim off any foam or scum that may settle on the top. If your water is boiling off too quickly and the bones start to stick out of the water, add more water to cover it up, and bring back to a simmer.
• Pour the stock through a colander into a large bowl (or two), catching any bones or vegetables.
• At this point I like to use a gravy fat separator to easily discard all the fat that will rise to the top. You can also just wait for the stock to cool (or refrigerate/freeze it) and skim the fat off with a spoon.
• Allow stock to cool before moving to an airtight container and placing in the fridge or freezer. The stock may have a gelatin-like consistency - this is good as it is all the collagen from the bones and is very good for your skin!
• Use this turkey stock as a base for soups or anything that calls for chicken broth!
• Stock can be stored in the fridge for up to 5 days, or in the freezer for about 3 months.
• Usein the Chicken Noodle Soup to make turkey noodle soup!

ALTERNATIVE Slow Cooker Instructions: Add all the ingredients to a large crock pot. Cook on low for 10-12 hours. Pick up with the recipe in step 8, when you strain it through a colander.

Pumpkin Risotto with Goat Cheese & Dried Cranberries

adopted via: www.plantingsandpairing.com/pumpkin-risotto-with-goat-cheese-dried-cranberries/

Ingredients:

• 4 cups bone broth or vegetable stock
• 1 cup pumpkin puree
• 2 tbs unsalted butter
• 1 shallot minced
• 1 tsp kosher salt
• 1 tsp chopped fresh thyme
• 1 1/2 cups Arborio rice
• 1 tsp white wine vinegar
• 1/2 cups grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 tsp nutmeg
• Fresh ground black pepper
• 1 cup crumbled goat cheese
• 1/2 cup dried cranberries

Instructions:

1. In a medium saucepan, whisk together the stock and pumpkin over medium heat. bring to a simmer and reduce heat to low. Cover and keep warm.
2. Melt the butter in a large saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened.
3. Add the thyme and rice and cook for one minute longer.
4. Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 25-30 minutes.
5. Mix in the Parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper.
6. Top with the remaining parsley, goat cheese, and dried cranberries.
7. Serve immediately.