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Ingredients
Leftover turkey carcass and meat
6 cups water or canned chicken broth
2 stalks celery, or left over celery
tops
1 small onion, peeled and cut into large chunks
1 medium carrot, peeled and cut into large
pieces
1 bay leaf, crushed
1 teaspoon salt
2 1/4 teaspoons ground black pepper
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Break up turkey carcass and place into a large saucepot with cover. Add water, celery, onion, carrot, bay leaf, salt and pepper. Cover and bring to a boil; reduce to very low heat and simmer 3-4 hours. Strain. Remove meat from bones and add to stock. If necessary, add sufficient water to make 4 cups. Chill. Remove fat layer from top. Freeze in 1 cup portions.
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