Holiday Baking Day

There is something special about the holidays. Family time, big dinners, lots of visiting friends and relatives, lots of opportunities for sharing treats. Baking and the holidays go hand in hand for many families and this year I'm jumping back into action after a several year hiatus from the annual big baking day. Now, my family is not huge like some, so any time I make a batch of more than one or two treats it's often too much. The Chef and I are the only ones here at our house and even if I shared with all the kids I would still have tons of treats left over so when my new friend Katie suggested we do a baking day together, I jumped at the chance! It's the perfect solution for both families- we can make more different treats and split everything so neither family is overloaded with goodies that will hang around until Easter.

Katie and I became friends at work, chatting over the peculiarities of life with a chef, among other things. The night shifts. Crazy schedules. Messy kitchens. Crabby days off. We completely understand each other and "get" what the other is going through. With the holiday craziness all around us Katie suggested we have the baking day- and it was just the ticket for this still-quite-grinchy baker who needed a little kick in the pants to get in the holiday spirit. Besides, who wouldn't love hanging out with a girlfriend, up to our elbows in cookie dough and melted chocolate?

Of course, it was very difficult muddling through the work week to get to Baking Day. Miserable commutes in the never-ending rain, blustery cold wind, gridlock and backed up traffic. Disgruntled clients, disgruntled employees, hour long phone calls and the usual stresses made it hard but those few spare minutes during the day to jot down a recipe, an ingredient to pick up, or an idea for a flavor combo kept us both focused on the fun ahead.

The Big Day finally arrives! What did we decide to make? Lots of yummy things, of course. Peanut clusters with both white chocolate and one with milk chocolate and butterscotch morsels together. Pretzel goodies- some with white chocolate and m&ms, sprinkles, some with candy cane kisses and some with Rolo and walnut pieces. Fudge with walnuts, with and without sprinkles. Santa's Whiskers- a cookie that I have made for many years, and of course, cut out sugar cookies.

We had loads of help from Katie's three older boys Ben, Jeremiah and Elijah, and their friend Dawson. The boys had fun spooning out the peanut clusters, unwrapping the candies for the pretzel treats, filling baking sheets with pretzels,and of course, cutting out cookies like old pros.

Katie helps Dawson and Elijah scoop out the peanut clusters.

Now I have to be honest about something- we DID use a cookie mix for the sugar cookies instead of making this dough from scratch. I'll just say I am forever sold. The mix required just butter, an egg and a couple tablespoons of extra flour and the best part- no chilling before rolling, so we were able to get the boys busy cutting out the cookies before too long.

We started our day-long baking adventure with a trip to the store to grab the ingredients we didn't already have on hand. Just for fun, we piled it all together to get an idea of the enormity of what we have taken on, but I am determined to shake off my old grinchy attitude and get back in the holiday spirit and Katie has been a great cheerleader in that regard. To keep us fueled through the long day Katie even made a big crock pot full of barbequed pulled pork so we could have sandwich breaks and keep our energy up (and also to stave off treat snacking throughout the day).

The boys did a great job!

The first task of the day was the two kinds of peanut clusters. Super easy to prepare, simply melt your choice of chocolate and stir in dry roasted peanuts until you have the right consistency for your taste. Chocolate chips or candy melts are a snap to melt in the microwave but you can use a double boiler if you prefer. Spoon out onto waxed paper and chill. Katie got the chocolates melted, the nuts stirred in, and then set the younger boys up with a table covered in paper to spoon the clusters onto. They did a great job! The white chocolate clusters are so decadent and the chocolate butterscotch ones remind me of an old family favorite, Kris Kringles. I might have to make those now.

While the boys worked on the clusters I whipped up the recipe for Santa's Whiskers, since that needs to go in the freezer to firm up before baking. Katie's Kitchenaid made quick work of the dough, and the rolls were in the freezer in just a few minutes. There is a little back story about the Santa's Whiskers. I first came across it in a Better Homes and Gardens New Cook Book from the early 1980s. Similar to a sugar cookie dough, Santas Whiskers are loaded with sweet cherries and crunchy pecans and edged with toasty coconut- the whiskers. So colorful and festive they are sure to be a hit at your home- they have been a favorite at my house for many many years.

Santas Whiskers

1 cup butter

1 cup sugar

2 tb milk

1 teaspoon vanilla

2 1/2 cups flour

3 ounces red candied cherries, chopped

3 ounces green candied cherries, chopped

1/2 cup chopped pecans

3/4 cup flaked coconut

Cream butter and sugar until light and fluffy. Add milk and vanilla. Beat in the flour in three batches. Stir in the cherries and pecans. Divide the dough in half. Set aside.

Spread the coconut on a clean baking sheet. Form each half of dough into a log and roll in the coconut until coated. Wrap with plastic wrap and chill for 2 to 24 hours.

When ready to bake, heat oven to 375 degrees. Slice dough into 1/4 inch rounds. Bake until the edges just start to turn golden, about 10-12 minutes. Allow the cookies to cool slightly on the sheet before transferring to a wire rack to cool.

Teenage boys come in handy when you have numerous tasks to get through. While The Grinch played in the background Jeremiah and Ben helped out by peeling the wrapper off the Rolos and Hershey Kisses, lining baking trays with foil and pretzel circles, and helping with the centers. They had fun and their help was a lifesaver!

Ben and Jeremiah unwrapping candies.

If you haven't ever had these pretzel treats you need to check them out. Simply place the pretzels on foil on a baking sheet and fill with unwrapped Rolo candies or Kisses- pop in a 350 degree oven for just a couple minutes until melted- watch carefully!

Katie also made pretzel circles filled with melted almond bark and topped with m&m candies or sprinkles. Again, super easy- break up the almond bark, place in a gallon size zipper bag and microwave in 30 second increments until melted. Snip off the corner of the bag and fill the centers.

Growing up my mom never made fudge. She never made candy at all. My grandmother made all kinds of Christmas goodies but I don't remember her ever making fudge either. It wasn't until I married that my mother in law introduced me to fudge. Now she was old school- she made it the old fashioned way with sugar and butter, lots of boiling and used a candy thermometer. Then she'd beat it by hand with a wooden spoon just until the exact second before pouring into the pan as quickly as possible. That stuff sets in seconds! Many a failed batch got thrown out in my kitchen. Many years later I came across a recipe in a magazine that changed fudge for me forever.

The Easiest Fudge in the World

3 cups chocolate chips

1 can sweetened condensed milk

1 1/2 teaspoons vanilla

1/4 teaspoon salt

1 cup chopped walnuts

Line an 8 inch square pan with waxed paper. In a medium bowl combine all ingredients except the nuts. Microwave until melted, stirring every 30 seconds. When melted and smooth stir in nuts. Spread in prepared pan. Chill at least two hours. Remove from pan and cut into squares. *Hint- the fudge is easier to cut if you let it warm up to room temp. 

This recipe is so awesome, you can use any flavor baking chips to make different flavors of fudge to suit your family's likes. We decorated one batch with sprinkles just for fun.

When it comes to Christmas baking most people would agree that rolled and cut out sugar cookies are the most popular Christmas cookie. Cut into favorite shapes and decorated simply or elaborately they are the art of almost everyone's holiday treat platter. For years I used the BH&G recipe for rolled sugar cookies but this year Katie convinced me to try a mix. Now.......I'm totally sold. So easy, so fast, no chilling before rolling. You just can't get any easier.

It's more fun when there is flour everywhere.

Mixing the dough was a snap, and then it was time to roll it out and turn the boys loose with the cookie cutters. Stars, wreaths, Santas, angels, trees, bells......sheet after sheet of cookies went into the oven and came out golden brown and perfect. I had a blast with these boys, rolling, cutting and singing along to Linkin Park, Seether and Slipknot- yes, we were rockin' Katie's kitchen.

The best cookies of all are the ones with the little
imperfections when kids are helping.

All cooled and ready to go, but Katie and I had reached the end of our energy level for the day. By unanimous decision we agreed to hold off the decorating til the next day, so we packed up our shares of the treats and I made my way home, exhausted and full of awesome memories. The next day I took it easy on myself- I made a simple powdered sugar drizzle and decorated with sprinkles. Done!

I'm taking it easy this morning.

Katie and her boys' cookies are quite a bit fancier!!

The holidays really are a time for fellowship and making memories. I am so thankful for my new friend and her awesome sons for making a wonderful holiday memory with me. I hope we continue this tradition for a very long time to come.

The Chef's Last Minute Lentil Soup

Hey, it's been a crappy rainy last couple of days. Not  much snow to speak of yet, but just the bone-chilling wet cold that reminds me of winters living in England and made me yearn for my mother's amazing German lentil soup. The Chef is a self-proclaimed Soup Master, and I'll give credit where credit is due- he does make some pretty incredible pots of amazing. As I said, I'm a huge fan of lentils, and with lots of fresh vegetables in the fridge The Chef came up with a homey, hearty and meat-free lentil soup I think will be a new regular item around here. Using up some leftover mirepoix from another recipe a couple days ago, the last of the zucchini from the garden, home canned tomatoes and beef stock and of course, lentils, which we always seem to have on hand, this soup hit the spot. 

The Chef's Last Minute Lentil Soup

• 1 cup coarsely chopped onion
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped carrots
• 4 garlic cloves
• 1 cup chopped zucchini
• 1 bag lentils
• 1 quart beef stock
• 4 cups chopped tomatoes
• handful sun dried tomatoes
• olive oil
• salt and pepper
• pinch of crushed red pepper
• 1 tsp crushed oregano
• 2-3 bay leaves
• 2 tsp crushed dried thyme

Heat a couple tablespoons of oil in a large stockpot. Add the onion, celery and carrot. The Chef used some that was leftover from another meal so it was pretty good sized chunks- worked perfectly. Nice and substantial. 

Cook and stir about 8-10 minutes, then add the garlic and cook another minute or two. Add the vegetables, beef stock (you can use chicken or vegetable stock if you prefer) and the seasonings.

Rinse and sort the lentils, add to pot. Bring to boil, then reduce heat, cover and simmer about 25 minutes until the vegetables and lentils are tender.

Look at all those chunky vegetables!

You can add any veggies you like to this recipe- and before serving you can add some baby spinach, chopped kale, big handful of fresh herbs such as parsley or basil. Serve with a sprinkle of shredded Parmesan cheese. It reminds me of a minestrone with the chunky veggies and tomatoey broth. 

My Family Cookbook- Vintage Appetizers

Do you have that one special recipe that everyone asks you to bring? Every potluck, every Super Bowl party, every cocktail party, picnic or get together.....it's the one thing your friends and family REALLY want you to make. For me, and my family, it's an old old appetizer I found in an old old church cookbook so long ago I don't even have the book anymore. Spinach balls. 

Now they don't sound all that exciting, but don't let that simple name fool you. These tasty little morsels are a perfect one-bite nibble that can be as elegant or casual as you want it to be. Easy to make ahead, you can freeze them in ziploc bags and bake later, which makes it a great choice for a party you want to get as much done in advance as possible.

The actual page from my family cookbook.

I love to serve these tidbits on a big platter, surrounding a bowl of the special sweet hot mustard sauce that goes with them. Stick a fancy pick in each one and you're all set. They are equally delicious served warm or room temperature.

Let's get started with the ingredients:

Spinach Balls

2 pkg frozen chopped spinach, thawed and drained VERY well

1 cup grated parmesan cheese

2 cups seasoned stuffing mix (like from a canister of Stove Top)

6 eggs

3/4 cup butter, melted

salt, pepper, garlic powder

Make sure the spinach is thoroughly dry- squeeze with paper towels to remove excess moisture. Combine all ingredients with salt, pepper to taste and a dash or two of garlic powder. Mix thoroughly. Form into small balls about the size of melon balls. Place on greased baking sheet. Bake at 350 degrees for 10-12 minutes.

You can also freeze uncooked balls and bake about 20 minutes, or freeze cooked balls and reheat in oven.

Now, you cannot serve these delicious bites with just any old sauce. You HAVE TO make the sweet hot mustard sauce. It's super easy and so delicious.

Combine 1/2 cup dry mustard powder with 1/2 cup white vinegar. Let sit for at least an hour. Warning- this is VERY pungent, so avoid breathing it on (especially since now you'll probably try it). 

Add 1/2 cup sugar and 1 egg. Whisk over medium high heat stirring continuously until thick. Serve warm or room temperature.

That's all there is to it! A vintage recipe that still fits in today's "small plates" and cocktail party lifestyle. I hope you will try them out soon.

Cooking with cast iron

When I think of a country kitchen my mind's picture always includes a row of neatly spaced cast iron pans hanging on the wall. For a lot of years, as a city dweller, I turned my back on cast iron. "Too rustic" and "too countrystyle" for my urban, contemporary kitchen and cooking style back then, I chose instead to furnish my kitchen with hard anodized cookware and pricey accessories. The only cast iron I was really interested in was enameled cast iron from Le Creuset. Friends offered me different skillets and grill pans to try and convince me I should try it, but I was stubborn. 

Vintage cast iron deep pan for frying

Ohhhhh life is filled with regrets, is it not? Now, several years later, I don't live in a big country farm house but I do embrace a different kind of life and after all this time cast iron cookware has a piece of my heart. My "collection" consists of one solitary skillet given to me by my sister but using this one skillet has started me on a journey I wish I had begun long ago. I think of all the times I passed on a rough looking old skillet in a thrift store that my friend Jessica would snap up in a second. Garage sales with the odd piece here and there that I left on the table continue to haunt me. I think the biggest reason I wasn't interested in getting any was not wanting to mess with seasoning and not wanting to worry about getting them completely dry after cleaning. My Calphalon is just too easy to care for and I was spoiled.

We all know cast iron has been around for centuries. What is it about this ages-old material that keeps cooks all over the world in the fan club? I asked my cooking friends to share their thoughts on cast iron and here is what they had to say-

Becca's awesome thrift store treasure is
featured on her blog, www.itsyummi.com

Leslie says she loves the ease of being able to cook and bake in hers. She also loves the easy clean up and good flavors that a well-seasoned pan provide. Marie also loves using hers for baking.

Jennifer owns three skillets and loves them, although she feels eggs don't do as well in them as in other pans. 

Mary stresses NO SOAKING to reduce the risk of rusting. I agree completely. I have never had to soak mine. Even if stuff appears to be stuck really bad, just a few minutes wet loosens everything right up. She has skillets that once belonged to grandparents, and says they are the best for fried chicken.

Chef Todd's innovative use of cast
iron in the restaurant kitchen.

Paul likes his for cooking bacon (which is the easiest way to quickly and continuously season the pans too!) and for using on the grill. He is an advocate of the No Soap Policy, which I agree with. Todd had a very clever use for his skillet- he flips it and uses the flat bottom like a grill, perfect for searing tuna. Ingenious! As a professional chef he uses this clever idea in the restaurant kitchen, where single-use items are a hassle and finding multiple ways to use cooking equipment is important to your overall efficiency and creativity.

Deb's cast iron collection

My good friend Deberah has an awesome collection of cast iron skillets in a range of sizes. I NEED this in my life! She has a big ol' skillet for frying up piles of food for her hungry household of guys, and one of the small ones I really really want bad! 

Becca scored a piece at a thrift shop for 50 cents! Even though it had a badly corroded spot she reseasoned it. It's not perfectly non-stick but she says it's awesome for fried chicken and cornbread.

It's interesting to me that my friends who responded represent a wide difference in cooking styles yet they all expressed the same basic pro and cons- durability, ease of use and great for frying. Some of them are home cooks like me and others are professional chefs, food writers and bloggers, culinary students and cookbook authors. I can't think of too many other kitchen items that have such a broad appeal. 

My one and only cast iron skillet

Now I have an overwhelming need to get to as many thrift stores, estate sales and auctions as I can to search for vintage pieces. I'm sure I'll be learning all about restoring cast iron to it's beautiful, usable form. Of course, I'd love to find a larger, deeper skillet for frying chicken and things like that. A Dutch oven is a must-have and something I would use all the time for breadmaking and a cornstick pan would make a nice addition. I could use several small skillets for table service, hot dips, baking cornbread and such. This is one hunt I'm looking forward to!

Right now, let's cook something in cast iron. Something simple, rustic and homey that will demonstrate everything we love about cast iron- the perfect crusty sear, the nonstick seasoned surface and the heat distribution you only get from a heavy solid pan. I'm going to make a quick German style toss of crispy fried potatoes, perfectly sauteed cabbage and juicy kielbasa slices, seared golden brown outside and perfect on the inside. This is a favorite weeknight meal for me, easy to pull together and on the table in minutes- simple flavors, easy techniques, just toss in a bowl and add some spicy mustard.

Fried potatoes are nothing else if not amazing when cooked in cast iron. Most people who use cast iron proclaim fried potatoes as THE best in cast iron. Yukon Gold potatoes are a great choice for fried potatoes. They are firm and less starchy and get that delicious crunchy brown exterior while staying tender and creamy on the inside. For this dish I leave the skins on (well, for every dish really) and cut the potatoes in half lengthwise before slicing. Give them a nice toss with oil and place in the hot pan, avoid crowding them as much as possible which tends to steam the potatoes rather than crisp up and fry. I am frying uncooked potatoes here, which is typical in the German kitchen, so they take a little longer than American "home fries." Turn the potatoes often to evenly brown, and place in a large bowl when they are all done. Season with salt and pepper. I like to use my giant stainless steel bowl and hold it in a warm oven.

Next up we are going to fry the kielbasa. This is the quickest step, as the sausage is already fully cooked. We just need to get that golden brown sear on the slices. Cast iron is made for searing meat. I put the sliced sausage in a bowl and toss with some oil, and add to the hot skillet. Just a couple minutes on each side usually does the job and into the bowl they go to rest with the potatoes.

Now the skillet has lots of gooey, crusty browned bits inside. We want to get that incorporated into our dish. Frying the cabbage last is a great way to do that. The vegetables release a little bit of juice, which deglazes the pan and the browned bits help caramelize and flavor the cabbage. This method is very similar to stir frying and demonstrates how versatile cast iron can be. I have a small head of green cabbage which I have cut into bite sized chunks (usually I use about half the head since it's just two of us). I add one onion, also cut in chunks, to the bowl, four minced garlic cloves and add to the sizzling hot skillet. Cooking over fairly high heat gives good caramelization to the edges of the vegetables without overcooking and the fat from the sausage adds tons of flavor. I like the cabbage a little on the crunchy side still so after a few minutes I season with salt and pepper and toss with the potatoes and sausage in the big bowl with a scoop of homemade German style mustard and a splash of vinegar.

Toss with a bit of grainy mustard- delicious!

That's it! Quick German-style dinner that is delicious with some grainy rustic mustard and buttered crusty bread. Cast iron makes dinner easy and delicious and cleanup is a snap. A quick rinse, wipe, heat to dry completely and that's it! 

I'd love to hear some of your cast iron stories!

Make It Yourself: Chipotle Chilies in Adobo Sauce

A while back I conducted a little non-scientific survey among my friends, and asked "what is a food trend you would like to see disappear?" Some were really good answers, like kale chips- let's face it, kale is great and all, but munching on a dried up leaf is not my idea of a good snack. Someone else felt that the bacon craze was getting a little out of hand, and another wanted cupcakes to take a hike.

Dried chipotle peppers getting ready for a long slow simmer

The most surprising response was chipotle peppers. Of course, here at our house we love hot and spicy foods, so any kind of chili pepper is my friend. I can't imagine wanting a pepper to go away. Chipotle peppers are one of those foods that a lot of recipes ask for, but I never seem to have in the pantry. It's only natural that I'd want to make it myself.

After a few hours of cooking they are plump, soft and
spicy/smoky delicious

Chipotle peppers are smoked jalapeno peppers. You can buy these at just about any larger grocery store or Hispanic foods market but if you are an experienced pitmaster you can easily smoke fresh jalapenos and dry them. I got mine at Penzey's and they are really inexpensive. 

Chioptle peppers are dried smoked jalapenos

The adobo sauce is easy- basically a spiced tomato sauce- you simmer the dried jalapenos in the sauce until they are softened and the sauce thickens and takes on that sweet smoky pepper flavor. These are easy to process in the small 4 ounce canning jars for shelf stable storage, or pop in the freezer if you don't want to process in a canner. This recipe is super simple and doesn't require a whole lot of attention if you use a slow cooker to reduce the sauce.

The rich, thick adobo sauce packs a TON of flavor

Let's heat things up in here!

Homemade Chipotle Peppers in Adobo Sauce

1 1/2 ounces dried chipotle peppers

4 cups tomato puree

1/2 cup apple cider vinegar

1 tablespoon onion powder or 1/2 cup minced onion

2 teaspoons garlic powder or 4-6 garlic cloves, minced 
1/4 cup honey

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon cinnamon

1/4 teaspoon allspice

dash ground cloves

Combine everything in a slow cooker and cook on high until thick, leaving the lid ajar so the sauce can evaporate and thicken. This can take 30 minutes to two hours. 

Loads of flavor getting ready to happen

Prepare a pressure canner and 4 ounce canning jars, with lids.

The peppers plump up and soften during cooking

Ladle the peppers and sauce into hot, sterilized jars, leaving 1/2 inch headspace. Process the jars for 35 minutes at the correct weight for your altitude, for me it's 15 lbs. Cool completely before testing the seals.

These are so handy for all kinds of recipes and are better than the store bought chipotles in metal cans. If you open a jar and don't use the entire contents, just pop the lid back on and store in the freezer until you need it again. I had more than enough of the Adobo sauce so I canned the extra in 3 half pint jars for future experiments.

The finished jars

When I was making this recipe the aroma was incredible. The mixture of those warm spices, the cloves, allspice and cinnamon, are just heavenly together and the spicy hint of chipotle just takes it to a whole other level. I can't wait to open the first jar after they have mellowed for a couple months. The amount of chipotles compared to the amount of liquid looked a little off at first, but after cooking the peppers absorbed some of the liquid and plumped up. 

I removed as much of the stem from the peppers as I could. It wasn't easy to get them off but I did the best I could. You can leave them on if you like but you will want to remove them when you use the peppers later.

BIG thanks to my good friend Elaine, owner of FireFood, for her advice, discussion and expertise in working with hot peppers and canned foods. She spent considerable time talking with me about any issues that might affect safety, pH, pressure versus water bath, and so on.

NOTE: This recipe has not been tested by the NCHFP. If you are not comfortable canning untested recipes, please do not use this one.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Tis the season- for turkey carcasses

I am that relative. Yep, you know the one- the crazy aunt or goofy grandmother who comes to holiday dinner and ends up going home with a plastic bag full of turkey remnants. It was easy to hide when I was the hostess cooking and serving dinner, but now our family has handed to reigns to the next generation of cooks and I no longer have to do it. I still make my own stock however so I need those old turkey bones!

Turkey (or chicken) stock is a pantry staple for me. It is one of the most versatile ingredients you can have. A pot of homemade soup in a snap. Gravy? Just heat, thicken and pour over. The uses are endless. Making you own stock is so easy and rewarding- you have all that slow simmered flavor without all the added junk and preservatives and artificial flavors. Storing stock for future use is super easy as well- pour into freezer containers and freeze, or if you're a home canner, you can process in jars for shelf stable stock. Let's get busy in the kitchen.

Bones. All stock begins with bones. For me, the best time to make a batch of stock is during the holiday season. I can always find a turkey frame somewhere. I've been known to keep a giant ziploc bag of chicken bones in the freezer also, waiting until I have enough to make a batch. If you are not the holiday meal host, go ahead and ask if the host will part with the frame! Can't hurt! 

It's not the prettiest sight, but there is a ton of flavor
in those bones!

Once you have a good amount of bones you can start planning your stock. Browning the bones is a very important step in making beef stock but it's not a necessary step in poultry stock. If you choose to roast your turkey bones, break the carcass apart and place in a large bowl. Drizzle with vegetable oil and toss to coat. Spread out onto baking sheets and pop into a 300-325 degree oven and roast until the bones are golden brown. One or two turkey frames in a giant pot (I use my water bath canning pot) is a good amount to start with. As long as I've got a pot started I'll make a last check of the freezer for stray chicken bones I might have been saving, and I'll throw those in as well.

Herbes de Provence are always part of my aromatics

Aromatics. Like beef stock, your aromatics should enhance the stock and provide some background flavors but NOT be an overdone flavor element. Remember, stock should be something that's a foundation, with your flavors being built for each individual dish. The traditional mirepoix, carrots, celery and onion, will lay the groundwork, and simple herbs- thyme, parsley, bay leaf- and peppercorns are about all you need but you can use any spices or herbs you like. I never add salt to my stock, saving this seasoning step for when I am preparing a dish with the stock. 

You don't have to fuss with peeling onions- just throw them in.
I didn't have fresh celery but I have tons of dehydrated- it
gives just the same celery flavor as fresh and stores in a jar.

Ok, so I am going to start by breaking down the turkey bones. Make sure you have picked off as much meat as you can and break the frame up into smaller pieces. Place in big stockpot. Add several bay leaves, a small palm full of peppercorns, several sprigs of fresh thyme and Italian flat leaf parsley. Add the vegetables- 2 or 3 carrots, scrubbed and cut into chunks; 3 stalks celery, washed and cut into chunks; 1 large onion, cut into chunks- you don't even need to peel it; 1 head garlic, cut in half crosswise. Our turkey was roasted with onion, garlic, thyme and apples inside the cavity- I left them in and will cook them with the stock. Fill the pot with cold tap water. Bring to boil over high heat, then reduce heat to medium low and simmer for at least 6 hours. Check the pot every once in a while and skim off any foam that's accumulated. This is a great project for a cold, gloomy day so you can let it simmer away while you settle in with a good book, some movies, or relax.

Let the stock cool slightly, then carefully remove the large pieces of bone and vegetable chunks and discard. Strain the stock through a fine sieve to catch all the herbs and small pieces. Place in pot and refrigerate overnight. The next day, scoop off any fat that has solidified on top. You won't get 100% of the fat but get as much as you can, especially if you are going to can it- excessive fat can prevent the jar from sealing.

After straining out the bones and vegetables my stock still has
some herb bits and isn't clear- but I like it this way. Here I am
condensing it slightly so I can use smaller jars and have more
flavor impact. I can always add water when I make soup later.

If you are going to freeze the stock, ladle into freezer containers, seal, label and freeze. If you want to can the stock you must have a pressure canner. Prepare your jars and lids. Reheat the stock to boiling, ladle into hot jars, seal and process at the correct weight for your altitude for 20 minutes for pints, 25 for quarts. Complete canning instructions can be found HERE. 

You now have jars of liquid gold, ready to turn into homestyle soups, rich flavorful gravies and luxurious reductions.