Thanks for clearing that up. (Note to self, bigger freezer or consider...pressure power!) I went to the link but see that this recipe includes actual meat jarred up with the broth. "Chicken or turkey: Place large carcass bones with most of meat removed in a large stockpot, add enough water to cover bones, cover pot, and simmer 30 to 45 minutes or until remaining attached meat can be easily stripped from bones. Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat trimmings to broth. Reheat to boiling and fill jars, leaving 1-inch headspace. " I myself simmer turkey/chicken bones with a few veggies and herbs for a good 3 hours (ham hocks for maybe 4). There is little actual meat in the pot. The resulting (mostly) clear stock then jells up overnight in the fridge. At that point I usually freeze it. It would seem to me that a 30-45 minutes simmer as indicated above would most likely result in a really 'weeny' broth with little substance. Has anyone jarred up a meatless broth? (Meanwhile she opens up a wordprocessing window and starts letter to Santa....) Kris

That suggests they were able to negotiate a price with Tommy H that gives them a better margin than what they had with the private label manufacturer. You see new products that get introduced and soon disappear, presumably because they didn't meet sales expectations. Notwithstanding the size of its warehouses, Costco's MO is to carry a limited number of items people want to buy. You don't necessarily find selection within a category or a choice of brands. They offer items for each category they want to have, hope the choices sell, well, and change what they offer when they think a different choice would do better or if they get a better price from another supplier. Having Costco as an outlet is a choice customer for a product producer, most are willing to give them favorable pricing to win the account. .

Do the girls like mushrooms? I've made this one a few times now and it's always a hit. I don't know why you couldn't sub vegetable broth. Times I haven't had a mushroom assortment, I've made it with all crimini (adjusting the amount of broth needed if not hydrating porcini). And I've made it the day before (complete), cooled, chilled in the refer after baking until almost done - taken it out and finished heating and browning right before my dinner. Three Mushroom Dressing - Bon Appétit | November 1996 3 1/4 cups canned low-salt chicken broth 1 ounce dried porcini mushrooms, rinsed 6 tablespoons (3/4 stick) butter 2 cups chopped onions 1 cup chopped celery 2 1/2 teaspoons dried marjoram 1 teaspoon dried thyme 3/4 pound fresh shiitake mushrooms, stems discarded, caps coarsely chopped 3/4 pound crimini mushrooms, stems trimmed, caps coarsely chopped 1 1/2 teaspoons salt 8 cups 1/2-inch pieces crustless country-style white bread (about 1 pound) 1/2 cup finely chopped fresh Italian parsley 2 eggs, beaten to blend ++Bring 2 cups chicken broth to boil in small saucepan. Add porcini mushrooms. Cover and remove from heat. Let stand 30 minutes to soften porcini mushrooms. Using slotted spoon, transfer porcini to work surface. Finely chop porcini. Save liquid to add to your gravy. Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt 6 tablespoons butter in heavy large pot over medium heat. Add porcini, chopped onions, celery, marjoram and thyme. Cover and cook 10 minutes, stirring occasionally. Add shiitake, crimini and 1 teaspoon salt. Cover and cook until mushrooms begin to release their liquid, stirring occasionally, about 5 minutes. Increase heat to medium-high. Uncover and cook until almost all liquid evaporates and mushrooms brown lightly, stirring frequently, about 8 minutes. Transfer mushroom mixture to large bowl. (Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.) Add bread, chopped fresh parsley, remaining 1 1/4 cups chicken broth and 1/2 teaspoon salt to mushroom mixture and stir to blend. Season with pepper. Mix in eggs. Transfer dressing to prepared dish. Cover with aluminum foil. Bake 20 minutes. Uncover and bake until light brown, about 20 minutes.

The only issue with memoirs and 'yarns'* is proper handling. The first part is perfectly acceptable. Into the oven after a meal sharing a bottle of wine and too exhausted to do much else but stick it in the oven. No issues with that. (I always add some aromatics from the crisper drawer like quick chopped celery, carrot, leek tops...pantry; garlic cloves, peppercorns, bay leaves, etc.) A bit irresponsible if no mention about the next morning. Out of the oven the lid should come off and rest releasing steam and begin the chilling process. Strain it then put your stock on an ice bath to chill fast. Into the fridge when cool uncovered for a few hours. Into containers for the freezer. Or use within a couple days. A warm lidded stockpot directly into the fridge can be a bit dangerous. It raises your fridge temp dramatically affecting all the contents and the pot with a lid left on will remain warm for hours. I only mention this because it seems this may be your first time making stock. (* a 'yarn' is a term for storytelling)