Turkey-Saffron Stock

Photo: Johnny Autry; Styling: Cindy Barr

This flavorful stock is used in the three dishes that make up a traditional Alicante turkey feast. You can freeze extra stock for up to three months.

 

This recipe goes with Drunken Turkey, Alicante Turkey Meatballs, Alicante Turkey Soup

Yield: Serves 20 (serving size: 1/2 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 8 Hours, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 17
  • Fat: 1.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 6mg
  • Iron: 0.1mg
  • Sodium: 21mg
  • Calcium: 1mg

Ingredients

  • 15 cups water
  • 3 pounds turkey necks, backs, or wings
  • 8 ounces lean salt pork
  • 1 tablespoon water
  • 1/4 teaspoon powdered saffron

Preparation

  1. 1. Combine first 3 ingredients in an 8-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low, and simmer 2 hours and 45 minutes, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Combine 1 tablespoon water and saffron in a small bowl, stirring with a whisk. Stir saffron mixture into stock. Cool stock to room temperature; cover and refrigerate 5 hours or overnight. Skim solidified fat from surface; discard fat.
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