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Happy Black Friday!  I spent today indoors making the house smell delicious again rather than dealing with all the crazies out there.  No thank you.

Instead of throwing away that picked-away bird, throw it in a pot and make some holiday stock!  I got a poultry blend of herbs the other day that included sage so I could have a merry blend of holiday flavors in this stock.

I absolutely do not consider this work.  Making stock has become kind of therapeutic for me.  Chopping, tossing, simmering, watching football and playing spades while the stock emits its wonderful aroma.  My perfect Black Friday.

Turkey Stock with Sage

  • 1 leftover turkey, picked over
  • 2 yellow onions, unpeeled and quartered
  • 4 carrots, unpeeled and halved
  • 4 stalks celery with leaves, cut into thirds
  • 1 head garlic, cut in half crosswise
  • 15 sprigs fresh parsley
  • 10 sprigs fresh thyme
  • 2-4 fresh sage leaves (you only need a few – sage is pretty strong)
  • 1 sprig fresh rosemary
  • 1 tbsp kosher salt
  • 1 1/2 tsp whole black peppercorns

*I had a 14-pound turkey, so you can adjust the rest of the ingredients around the size of your bird.

Place the turkey, onions, carrots, celery, garlic, herbs, salt and peppercorns in a large stockpot (I used an 4-quart pot).  Cover with water, leaving about an inch to the brim of the pot and bring to a boil.  Simmer, uncovered, for 4 hours.  Strain it all through a colander, discard the solids and put the liquid in plastic containers.  Chill the stock overnight.  Remove the surface fat the next day.  Use immediately or freeze for up to 3 months.