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December 14, 2015

This is an easy and somewhat quick method to making stock. I use it for soups, gravies and beans, just to name few uses.



Seasonings, turkey leg (fresh, smoked or grilled) and bell pepper.



• 1 smoked turkey leg
• Water
• Salt
• Pepper
• Bell pepper
• Onion
• Rubbed sage
• MSS (according to your taste)

In a heavy pot add ten cups or more of water and bring to a boil. Place all of the seasonings and the turkey into the boil water and allow it to come to a boil again. Although the leg is fully cooked I allowed it to simmer in the pot for close to an hour. This allows all of the favors to come together and produce a really nice base for your stuffing/dressing and gravies.  

If you are not using MSS use a season group of your choice. Sometimes when I am making gravy I throw in mushrooms to the stock mix. This add another layer and it can be used instead the turkey. Now we have a vegan dish. As mentioned in my stuffing/dressing recipe you can have a gluten free dish and by using veggies instead of meat or by using brown or wild rice this is not only gluten free dish but pleases the vegetarians and vegans in your circle.  Just for flavoring you can use poultry seasoning instead of or as an add-on with the rubbed sage.

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