It’s almost time for Thanksgiving, and that means stocking the pantry with necessary ingredients. I also like to use this time to clean out my spice cabinet. It’s time to check for outdated spices and get rid of anything that has lost its flavor.
Replenishing the cupboard with quality spices can sometimes be expensive. That’s why I look to Full Circle for organic spices. They believe in purity over preservatives and truly good taste.
Full Circle is Brookshire’s wellness and USDA-certified organic brand that provides a healthy, environmentally conscious eating and living experience for the entire family at an affordable price. From farm-fresh produce to responsibly caught fish, all-natural snacks to gluten-free frozen dinners, and environmentally safe detergents to 100% recyclable paper towels, Full Circle provides a wide variety of items the way Mother Nature intended. Hundreds of Full Circle choices are currently available throughout the store, making it easy to shop for organic and wellness products.
For my Thanksgiving pantry, a few spices are essential. I must have ground ginger and fresh cinnamon for baking, pies and sweet potato recipes. For the savory, a new bottle of bay leaves is needed for cooking the turkey, and making broth and the leftover turkey soup.
Full Circle – it’s a brand I can trust for affordability, quality and flavor.
After-Thanksgiving Turkey Stock
5 lbs leftover turkey bones (with some meat still attached), broken into large sections if necessary
1 lb yellow onions, halved or quartered depending on size (skins on)
1/2 lb carrots, cut into 4-inch lengths
1/2 lb celery stalks, cut into 4-inch lengths
1/2 tsp whole black peppercorns
8 sprigs parsley
3 bay leaves
In a 3-gallon stockpot, combine all ingredients, and fill with enough cold water to cover everything by 3 inches when submerged (about 6 quarts). If you don’t have a large stockpot, use two smaller pots.
Bring to a rapid simmer over high heat. Reduce heat until bubbles barely break the surface. Simmer until flavorful (about 2 hours), skimming stock with a ladle every 30 minutes. Keep the stock at a light simmer; do not boil. Any remaining fat can be easily removed once the stock is chilled. Strain stock through a fine-mesh sieve. Discard all vegetables, herbs and bones. Let stock cool completely before refrigerating. To store, refrigerate for up to 1 week, or freeze for up to 6 months.
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