Nothing makes better stock than a Thanksgiving turkey! Even if you don’t use the stock right away, it’s always beneficial to make it and toss it in the freezer for a snowy winter day when you’ve been busy Christmas shopping. It’s wonderful to pull out some leftover shredded turkey, a jar of stock, make a quick batch of homemade noodles and have a rich homey meal with virtually no work!
There’s nothing I hate more than wasting a bunch of perfectly good veggies on stock. What’s even worse is opening the fridge and seeing that I have no celery and have to go buy some just to throw in with a chicken carcass! So, I usually save my scraps of celery, carrots and onion when I’m cooking for chicken or turkey stock in the future. I do it a couple ways. The first way is to dry my celery tops. My mom used to do it when I was a kid by using a needle and thread and threading the hunks of celery leaves to hang dry. But I’m lazy. Ummm…I mean busy! So I just throw them on a clean kitchen towel or paper towel and toss them around with my fingers every day to make sure they all get dried. Then I store them in a mason jar and when I need to make stock, I just pull it from there.