Don't throw away that carcass – so much tasty potential awaits from your leftover Christmas turkey
Eating your Christmas dinner isn't the end of your turkey. Oh no. You can make delicious stock from the leftovers – perfect for loads of meals for the week ahead.
Break the turkey carcass into manageable pieces with a knife and place into a large stock pot. It's fine if it still has meat attached – this will just add to the flavour. Throw in some roughly chopped vegetables, such as onion, carrot and celery. Add some herbs, such as parsley, thyme, rosemary, sage, bay leaves or peppercorns.Cover the turkey and veg with water, then bring it to the boil and immediately reduce to a simmer.
Use a ladle to remove the frothy top layer, then leave to simmer for 2 hours.
Strain the stock through the sieve to remove the bones and vegetables. To intensify the flavour, cook and reduce your stock further.
Store the cooked stock in an airtight container in the fridge.