Reply #4: Many of my vegetable trimmings go into the pot with the turkey carcass

[csziggy]

To make stock - especially celery, onion and carrots. The onion skin and ends, and carrot ends, as well as the celery leaves add a lot of additional flavor to the stock. Since I'll be straining it anyway, why not use those trimmings?

I do that any time I make a big meat dish where I will have bones and trimmings worth stewing into stock. Last time I bought a cheap chuck roast I cut out the bones and fat, then put those with the trimmings from the stew vegetables into a pot and made some lovely beef stock that was a good soup base.

Another plus is that if you use yellow onions, the skins add a wonderful color to the stock!