|Prep Time||10 minutes|
|Cook Time||2 hours|
A common way to lighten the burden of cooking Thanksgiving dinner is to prepare several things in advance — pie crust, cranberry sauce, and turkey stock, for example. Though my mom used to make gravy from the broth of turkey parts she simmered while the big bird was cooking, I get a jump start on the cooking by buying turkey necks and chicken wings (read: cheap) several days before Thanksgiving and making the stock ahead of time. I use this stock to both moisten the stuffing and make the gravy; double the recipe if you want enough stock for soup.
|1||yellow onion or 2 to 3 leeks, roughly chopped|
|2||celery stalks, roughly chopped|
|2||carrots, roughly chopped|
|3||fat garlic cloves|
|2||lb. turkey necks|
|1||lb. chicken wings|
|5||stalks Italian parsley|
|3||stems fresh thyme|
|~||Leek greens (optional)|
Read more about Thanksgiving menu planning in “Classic Thanksgiving.”
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