As a result of our Thanksgiving, I finally was able to try making my own stock. Bones, skin and veggies simmered away most of the day Sunday and we now have a freezer full of turkey stock and fat to use in future cooking. Made use of it tonight in a lovely pumpkin puree (using the pumpkins from the décor on Thanksgiving) and gravy for our pork chop dinner.
Mrs T
Turners Abroad 