Growing up, I used stock from cans. I didn't know better. But one day I tasted homemade stock and was hooked. The developed flavors of meat and vegetables was incredible. So now I make stock all the time and freeze it. It's great for soups and just about anything. In this case, it's great for gravy.
Anyway, place everything in a large pot or dutch oven. Add about 1 tablespoon of whole peppercorns. Then add enough water to fill up the pot. Bring to a boil then reduce to a simmer. Allow to simmer and reduce until half of the liquid is gone. Taste for development of flavor. I don't salt my stock. I salt when I use it for whatever dish I'm making.
1 smoked turkey leg or 2 smokes turkey wings
4 celery stalks, halved
4 carrots, halved
2 onions, halved
1 bunch of parsley stems
1 tbsp whole black peppercorns
1. Place first 6 ingredients into large stock pot or dutch oven. Fill pot with water. Cover and bring to boil on high heat.
2. Reduce heat to medium low and allow to simmer for about 3-4 hours until liquid is reduced by half.
3. Remove from heat and let cool to room temperature. Strain all solids.
4. Place in freezable containers. It will keep for a long time.
1 qrt homemade turkey stock
1 half sheet pan of leftover vegetables, juices, and fat from roast turkey
1. Scrap leftover vegetables, juices, and fat from pan into medium pot. Do not use very burned pieces as they will be bitter.
2. Bring to boil, add homemade stock. Bring to boil. Lower heat to medium and use an immersion blender to break up the vegetables completely until gravy is smooth. Salt to taste.
3. Remove from heat and allow gravy to rest and cool. The fat will separate and float to top. Skim off all fat.
4. Reheat and serve.