Try this Turkey Bone Stock recipe, or contribute your own.
Suggest a better descriptionUsing a sharp knife, cut the carcass into smaller pieces. In a large pot, add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Place the pot over medium heat and bring to a boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum that rises to the surface. Remove from the heat and strain. This recipe yields 1 gallon stock. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B81) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-09-1999 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (765g) | ||
Recipe Makes: 1 | ||
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Calories: 463 | ||
Calories from Fat: 68 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 85.1mg | 26 % | |
Sodium 390.4mg | 13 % | |
Potassium 2033.3mg | 54 % | |
Total Carbohydrate 62.8g | 18 % | |
Dietary Fiber 17.3g | 69 % | |
Sugars, other 45.5g | ||
Protein 40.8g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 463
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