17 Delicious Ways to Use Up Leftover Turkey Stock

After Thanksgiving, I use the turkey carcass to make a rich-tasting stock that I can pull out of the freezer in the months ahead to use in risottos, soups and stews. The stock is easy to make but requires a long simmer, six hours if possible. So during the long weekend following Thanksgiving, I try to set aside an afternoon at home to simmer a pot of turkey stock on the stove.

With Thanksgiving just behind us, many home cooks find themselves with quarts of leftover turkey stock This rich, golden broth is too delicious to waste. Luckily, there are countless ways to transform your turkey stock into mouthwatering meals and sides

In this article, I’ll share 17 tantalizing recipes to help you use up every last drop of your treasured turkey stock. From soups and stews to gravies and risottos, these turkey stock recipes will add incredible depth of flavor to your cooking. Let’s get started!

Soups and Stews

Turkey stock is the ideal base for hearty, comforting soups and stews. Simmer veggies, beans grains and turkey meat in the stock for a complete meal in a bowl. Here are some cozy soup recipes to try

Turkey Noodle Soup – Classic and soothing this is made by simmering egg noodles carrots, celery and cubed turkey in the stock. Finish with parsley.
Turkey and Wild Rice Soup – Cook wild rice in the stock along with sauteed onions, carrots, celery and shredded turkey. Simple but satisfying.
Turkey Chili – Spice up your stock by making a red turkey chili. Cook poblanos, kidney beans and ground turkey in the stock. Top with cheddar and scallions.
Southwest Turkey Soup – Black beans, corn, poblano and turkey meat create a fun Southwest twist. Stir in cream cheese or crema for richness.
Turkey Posole – Shredded turkey, hominy and spices transform the stock into hearty posole. Top with cabbage, radish, lime and cilantro.

Gravies and Sauces

Aside from soups, gravies and sauces are a prime way to use turkey stock. The stock adds moistness and pronounced turkey flavor.

Classic Turkey Gravy – Make a simple gravy by simmering turkey stock with minced onion, herbs, pepper and a flour slurry. Excellent over mashed potatoes or stuffing.
Turkey Pot Pie Gravy – Thicken turkey stock into a creamy gravy for turkey pot pies. Use flour, milk, parsley and thyme for flavor.
Cider Turkey Gravy – Deglaze the pan with apple cider then whisk in turkey stock and cream. Simmer until thickened. Lovely with pork or chicken too.
Turkey Bolognese Sauce – Saute minced turkey with aromatics, then simmer in the stock and tomatoes for a meaty bolognese to toss with pasta.
Turkey Stir-Fry Sauce – Whisk together turkey stock, soy sauce, vinegar, cornstarch and ginger. Toss with stir-fried turkey and veggies.

Risottos, Pilafs and More

In place of plain chicken stock, use turkey stock to make richly flavored rice dishes.

Turkey Stock Risotto – Simmer arborio rice in turkey stock plus wine or vermouth to make a creamy, dreamy risotto. Stir in Parmesan at the end.
Thanksgiving Leftover Risotto – Jazz up risotto by folding in leftover turkey, cranberries, squash and greens.
Turkey Broth Rice Pilaf – Cook rice in a seasoned turkey broth with sauteed shallots and herbs for simple but tasty pilaf.
Turkey Congee – Slow simmer rice in turkey stock until very soft for a soothing Asian-style congee. Top with scallions, cilantro and an egg.
Turkey Jambalaya – The stock adds richness to jambalaya made with turkey sausage, tomatoes, onion, peppers and white rice.

Bake with Turkey Stock

When baking casseroles, breads, scones and more, substitute turkey stock for water or other liquids to impart a big punch of flavor.

Turkey Stock Cornbread – Use turkey broth instead of milk when mixing up cornbread batter for moistness and savoriness.
Turkey Pot Pie – Braise veggies in turkey stock then use it to make a velvety sauce. Layer with cooked turkey in a pie crust.
Leek and Turkey Quiche – Turkey stock gives a savory depth to the custard for quiches. Mix with eggs, cream and Swiss cheese.
Turkey Sage Stuffing Muffins – Shape leftover stuffing into muffins and drizzle turkey stock on top before baking until crispy.
Cheddar Turkey Stock Drop Biscuits – Stir cheddar into biscuit dough and use turkey stock instead of milk for flavorful biscuits.

Simmer Veggies, Beans and Grains

Turkey stock can also be used as a base when braising vegetables or cooking beans, whole grains and pasta.

Braised Squash in Turkey Stock – Brown cubed winter squash then gently braise in seasoned turkey stock until tender.
Braised Collard Greens – Saute chopped collards with bacon or turkey shards then braise in turkey stock. Sprinkle with hot sauce.
Turkey Stock Baked Beans – Soak navy beans overnight then simmer with onions, broth and molasses for hearty baked beans.
Farro with Mushrooms – Cook farro grain in turkey broth. Then toss with sauteed mushrooms, parsley and lemon zest.
Turkey Stock Pasta – Boil pasta in seasoned turkey broth instead of water for more flavor. Then assemble pasta bakes or casseroles.

Sip as Is

Finally, turkey stock can simply be sipped on its own. Try ladling into mugs and topping with:

Fresh parsley, thyme or dill
Shredded turkey meat
Lemon slices
Parmesan crisps
Croutons
Crispy roasted chickpeas or nuts

So there you have it – 17 creative and mouthwatering ways to use every last drop of your cherished Thanksgiving turkey stock. From Italian risotto to Southern cornbread, the options are endless. I hope these recipes inspire you to make the most of this liquid gold. Get ready to enjoy deeply satisfying Turkey Day leftovers for weeks to come. Happy cooking!

what can i make with turkey stock

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The time indicated is wrong. At the top of the recipe the timing shown is 145″. But the recipe says the stock should simmer about 6 hours, and the soup (step 4) takes less than an hour. I love this new Cooking site and realize you uploaded more that 17,000 recipes, but cmon, NYT. If you want readers and cooks to take you seriously, shouldnt someone be proofing these old recipes before uploading? Or at least reading our comments and making corrections as required?

You might want to look at that time again… It says 7:45. Just sayin

Made this recipe with the frozen carcass from the Thanksgiving turkey. It produces a flavorful broth that makes a good soup. Simple to make, most of the time is simmering, so active cooking time is short. It was a nice project for a rainy day.

This has been cooking in my kitchen for three hours and my house smells delicious. Made no changes.

Am I the only one who has had a few glasses of wine? Im simmering the carcass, the neck, the onions I stuffed the turkey with in a stock pot of water. It might take 2 hours. I might take a bit longer. Im sure it will be fine.

I just finished making the turkey broth as written, straining the second time through cheesecloth. It’s chilling in the fridge and I’ll make soup tomorrow. I had a taste of the broth and it’s delicate and delicious. This recipe is a winner!

Followed this recipe closely and it resulted in a very satisfying, full bodied, and deeply flavorful broth. My family loved it and I am inspired by it. Thank you NYT and Ms. Shulman!

Long and slow is the key. I did the 6 hour heating and the flavor of the stock is incredibly delicate.

What’s with the head of garlic cut across the middle? Can someone please explain?

This stock has a lovely, deep flavor and the soup recipe accompanying it makes wonderful soup. I’m making it again this year with the thanksgiving turkey carcass and the house is filled with it’s aroma, making me hungry. It’s the one soup I look forward to as the year turns toward winter, can’t beat this recipe.

This soup was wonderful, maybe because the stock was wonderful. I did not add in the mashed potatoes, squash or sweet potatoes that were left over, but cut up turkey meat and added it and ziti. The flavor was amazing! I left out garlic (my daughter is allergic) and didnt have fresh thyme. I look forward to eating it again.

Added zucchini, 1/2 c long grain brown rice and mushrooms. Try kale or collards next time.

This was the first time I made stock or turkey soup and I am so glad I did. The soup tastes so fresh and healthy and it was nice to use the whole bird.

Question-can this be done in a slow cooker?

I assume the veggies—garlic, peppercorns, etc.—go in with the turkey carcass at the same time? Theres not mention of them.

You might want to look at that time again… It says 7:45. Just sayin

I cooked it for about 8 or 9 hours and got a lovely bone broth. Really tasty.Private notes are only visible to you.

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Get The Most Out Of Your Turkey: How To Make Turkey Stock

FAQ

What is turkey broth good for?

When the bones, vegetables, and herbs cook down into an aromatic and satisfying broth, while the amino acids and nutrients concentrate into all that goodness, including: Collagen reduces gut inflammation, improves digestion, and helps regulate stomach acid production.

How long does turkey stock last in the fridge?

Turkey stock can be refrigerated for up to 4 days, or frozen for up to 4 months. Note: If your turkey was brined or heavily salted, you may need less salt. Taste the broth when it is close to done. You can always add more salt towards the end!

Can you use turkey stock instead of chicken?

You can use roasted turkey stock in most any recipe that calls for chicken stock. Cooked with the same aromatics, it’s a simple one-to-one swap that’ll work beautifully. Here are a few of our favorite recipes to make when we’ve got homemade stock in the fridge or freezer: Cream of Mushroom Soup.

What’s the difference between turkey broth and turkey stock?

Ingredients: Stock is usually made from meat trimmings and bones. Broth is the liquid leftover from simmering meat in water. So, if you boil the turkey wings and bones left over from a roast turkey in water, that’s turkey stock; If you boil an entire turkey or a turkey breast, the leftover liquid is turkey broth.

How do you cook a roasted turkey in a stockpot?

In an 8 Qt. stockpot, add the roasted turkey bones, apple cider vinegar, salt, and 16 cups of filtered water. Bring to a boil and then lower the heat to a simmer. Skim to remove any foam and impurities that float to the top, then cover and simmer for 6 hours. Add celery, onion, carrots, garlic, and bay leaf, if using.

How do you season Turkey stock?

Make sure you season your turkey stock/broth with herbs (save your carrot tops from making Glazed Carrots ), fresh parsley, herbs, peppercorns and bay leaf. If you add too much water, it can water down the stock making it bland (in this case, once you strain it, simmer it to reduce and intensify flavor).

Can you cook Turkey stock in the oven?

You won’t regret having this turkey stock at hand, for dressings, stuffings, soups and more during the holiday season. A stint in a 400-degree oven draws out flavor from the turkey parts, and a long simmer concentrates them. Plan ahead: Make it when you have time, as the temperature starts to drop, and keep it in the freezer.

Should you add Turkey skin to stock?

Adding the turkey skin translates to tons of flavor. Skim the fat off the finished stock once it cools Omitting the skin will yield a stock with a thin, flat flavor. If you happen to have turkey bones that aren’t roasted, you can still follow this recipe. Your resulting stock will have a more neutral flavor and subtle color.