Remove the turkey from the packaging and right onto a large baking sheet (or if you're like me a very clean sink) and remove any extras like the pouch of gizzards and the turkey neck if it's in there (bonus score if it is,
place it in a large stockpot, toss the gizzards).
Remove the cubes and
place in a large stockpot.
Not exact matches
Place the riced cauliflower
in a
large, microwave - safe bowl (or a medium, heavy - bottom lidded
stockpot), add about 2 tablespoons water and cover tightly with plastic wrap (or the
stockpot lid).
Place bones and vegetables
in large stockpot.
While the garlic is roasting,
place the potatoes
in a
large stockpot and cover the potatoes with water.
Salsa Verde - 1/4 cup sour cream Directions:
Place the meat
in a
large saucepan or
stockpot.
For the stock,
place the chicken, carrot, celery, onion, peppercorns, bay leaves and parsley
in a
large stockpot.
Place chicken
in large stockpot.
Place chickpeas
in a
large stockpot with cinnamon sticks and cover with fresh water to at least 3 inches above beans.
Place 3 quarts water
in a
large stockpot and bring to a boil over high heat.
Place the onion, celery, fennel, carrots, yams, parsnips, turnips and celeriac
in a
large stockpot.
Drizzle olive oil
in a
large stockpot (enough to coat the bottom) and
place over medium high heat.
Place ingredients
in large stockpot.
Place vegetables, herbs, and any optional ingredients
in a
large stockpot filled with cold water.
Place the chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns and salt
in a
large stockpot.
Place half the olive oil
in a
large stockpot over medium heat.
Place all the vegetables, herbs, and seasonings
in a
large stockpot.