It's great for deglazing your pan. You can use it for many soups and you don't get a huge turkey flavor, depending on what you're adding to to soup. I use it for mushroom soup. You can mix it with some eggs and take your leftover stuffing or pieces of bread (you'll have to add some seasonings) and make a kind of savory bread pudding that's a great side to a roast. You can also keep adding other things to it - other bones, etc., and just keep the stock going and going and going, always getting a little more complex until it's just going to be a great consomme.

When I have leftover gravy, it gets thicker as it sits and needs something to thin it anyway. Add the stock to the gravy for turkey pot pie, or hot turkey sandwiches or sauce for turkey tetrazini. It's also good to cook rice in, added to soup or you can freeze it for later.

Annie

I made Risotto with turkey stock.

dcarch

DO NOT make more gravy with the stock!

It sounds like you have two problems. Leftover stock and a lot of leftover gravy.

Reduce some of the stock, defat it and freeze it in small portions. It is a good addition to any pork item. A little stock could be added to a pork roast along with whatever vegetables you are cooking with it. It would also make a great addition to a parsnip/leek bread pudding recipe I have. I will need to find and post that recipe.

I love green beans cooked in turkey stock that has been reduced to a glaze.

The gravy can be frozen in small portions for pot pies. It can also be used for a quick meal with a rotisserie chicken, sliced and served as an open faced sandwich. Turkey gravy would also be good drizzled over a stuffed pork chop. And who says a baked potato needs butter and sour cream? Fluff up the potato still in the skin and whip in a little turkey gravy.

On a side note ..... how is your friend that you were making soups for?

Teresa

Freeze the stock....and make turkey soup...with chicken and turkey stock about the middle of January.
Use the gravy now for ot turkey sandwichse....diner style.

Oh, this is so helpful. Thank you all!

Teresa, you are so sweet to ask about my friend Amy. I am delighted to report that she finished the horrible double chemo on schedule almost a year ago and is doing great. She doesn't quite have all her strength back yet, but she is expected to make a complete recovery. She said that the soups were the very best thing for her. Some weeks it was all she could eat. One of the best was your wild rice soup, and as a matter of fact I just pulled your recipe out today as an idea for that turkey stock. Turkey and wild rice go so well together. So thank you again from Amy and me both.

Hi Gellchom. Good to see you. Waving my pretty napkin at you. Smiles.

I make several gallons of turkey stock during the season. I use it as the liquid in my mostly vegetable brothy chili and also spaghetti sauce. It works for me in lots of dishes. I make meatballs and use the turkey stock to make a gravy, then add some sour cream and serve it on noodles.

Turkey stock is really good in barley mushroom soup - in place of beef stock. Turkey stock is not delicate, and so you have to use it in recipes that can stand up to it, but it works very well in place of veal stock or beef stock in many recipes. It is also very good in making pot pies and things like shepherd's pie - although I never make those dishes because they are not at all familiar to me. I made a pot pie once, but I never think of making it again. I'm more likely to make empanadas, which are somewhat similar but more relatable for me.

I agree that it should also work with pork dishes, although I have not tried that myself yet.

Lars

I thicken it and use it for gravy in chicken/turkey pot pies and chicken/turkey stew , a la king etc....after the frozen gravy is all gone of course!

Turkey stock makes the best won ton soup!

I made stock/turkey soup from our Thanksgiving turkey. And, since DH & I were "on duty" during the meal we hosted, we decided to get a smaller one for us, which is roasting as I type this. So more stock to come!

My question - What's the best way to freeze stock (method & container.) We don't have a separate freezer - just the space in our side-by-side fridge so I don't do much freezing. But I know I'll be happy to have the rich stock on hand on a cold January day.

"---My question - What's the best way to freeze stock ---"

In a Ziplock bag.

This way you can save room in the freezer, and you can cut off as much stock as you need.

dcarch

I use zip top bags for stocks, too -- I hate to use disposable plastic instead of reusable containers, but it's worth it for this. I use sandwich and snack bags to freeze 1 and 1/2 cup portions. Often I can just cut open the bag and dump it into something still frozen -- depends what I'm making.