The Budget Casa

After your holiday dinner is over, why not make use of those leftover turkey bones? Turkey stock is quick and easy to make, and it tastes exponentially better than store-bought cans of stock or broth.

You’ll need:
The bones of one turkey, a large stock pot and some vegetables – I like to use carrots, garlic, a couple of onions, and celery, but a combination of any of these will be fine.

Directions: Chop the veggies into large chunks and spread on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast at 400 degrees F for about half an hour.

Then place turkey and vegetables in a large stock pot (pictured is an attractive one from Linens-N-Things $39.99-49.99), toss in a dried bay leaf, and cover with water. Bring to a boil on the stove, then immediately turn down the heat and simmer for about two hours. Skim off the fat from the top every now and then.

Strain, cool and store the liquid in air-tight containers in the fridge for up to three days, or freeze and use within six months.