Homemade stock is so much better than canned and wonderful to have on hand to throw together a quick bowl of soup. Your frugal side will enjoy using every last little bit of the bird. I keep a plastic bag in my freezer where I collect onion, celery and carrot trimmings (cleaned) to add to the stock pot next time I have a carcass on hand.
   
16  C water 
1  turkey carcass, bones, skin 
 leftover prepared stuffing 
1  large onion, in chunks 
2  stalks celery, in chunks 
2  carrots, in chunks 
2  bay leaves 
10  peppercorns 
4  T salt, to taste 
1/2  tsp dried thyme 
1  garlic clove, sliced 

• Break the carcass into pieces in a large stock pot. Add water, dressing, vegetables and peppercorns. Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours. Stir from time to time to make sure there aren’t any ‘hot spots’ scorching on the bottom.
• Add salt to taste as you go along, not all at once. After four hours, remove large chunks to a bowl and discard.
• Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
• Ladle into freezer containers, cover and set in the fridge overnight.
• On the following day, skim off the fat that has congealed on top.   Cover the containers, label and date and freeze until needed.

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