Gluten, Dairy, Soy, Corn Free

Thanksgiving Dinner Recipes

(Yes, it tastes great, nobody will ever know!)

 

Homemade is always better!

Ingredients

4 ½ pounds turkey wings, cut in half

1 large onion, chopped

1 large carrot, chopped

1 large celery stalk, chopped

6 fresh Italian parsley sprigs (leaves removed)

1 fresh bay leaf

6 sprigs of fresh thyme

¼ tsp whole black peppercorns

 

Directions

  • Preheat oven to 400 degrees. Arrange wings in large roasting pan.  Roast until deep brown, turning once, about 2 hours total.
  • Transfer wings to a large bowl. Spoon 3 TBSP of fat from the roasting pan into a large pot (reserve roasting pan.)  Add onion, celery, and carrot to the pot.  Sauté over medium-high heat until vegetables are golden, about 20 minutes.  Add turkey wings to the pot.  Add 2 cups of water to the roasting pan; place over 2 burners and bring to boil, scraping up brown bits.  Add liquid to the pot.  Add remaining ingredients to the pot and enough cold water to cover wings by 1 inch.
  • Bring water to a boil. Reduce to medium-low heat, simmer uncovered and stock is very flavorful and reduce to 7 ½ -8 cups, about 2 ½ hours.  Strain stock into a large bowl.  Cool 1 hour, then chill until cold, about 3 hours.  Skim off fat from surface before using.
  • I do not recommend store bought stock or broth unless it specifically says GLUTEN FREE.
  • Better if all vegetables are organic and fresh