If you had a turkey sometime last week (ours was Saturday) you probably want to make the most of the leftovers. We decided to make some fresh turkey stock and use it to make gravy for hot turkey sandwiches. We had frozen the wings, neck and the partially carved drumsticks: enough meat right there to make some great stock.
We tossed the frozen meat and bones into our Instant Pot and added 2 carrots, two stalks of celery and a small onion, halved.
Then we raided our not-quite finished garden for parsley and thyme and added a bay leaf.
Then we added water up to the Max line and closed the pot up. Probably an hour would have been enough, but since we had the time, we set the pot to 120 minutes, using the Soup setting, which keeps the liquid from boiling too vigorously, and let it cook.
At the end of the 2 hours, we let the pot slowly cool for 15 minutes so it wouldn’t spurt and then released the pressure. We bailed out all the vegetables and discarded them, leaving almost 5 quarts of rich turkey stock.
To make the gravy, we put a couple of Tb of olive oil in a cast iron frying pan and cooked 2-3 Tb of flour for a minute or two, and then poured in 2 cups of turkey stock.
After it thickened, we added slices of turkey, so they would heat through.
We buttered the bottom bread slice, since a little fat carries the flavor better, and added several slices of turkey on top of the bread.
Then we topped the sandwich with more bread, and spooned some more gravy over the top.
Not only did we get delicious turkey sandwiches, we got nearly 4 quarts of stock, that we froze for later use. You could use it anywhere you would use chicken stock, and this tastes way better than canned stock does.
Low labor, big success!