How to Make Meuniere Butter

Meuniere butter, a brown butter sauce with lemon, is a classic accompaniment for fish and vegetables (think of that old standard, sole meuniere). Makes a little over a quarter cup, enough for four portions of fish.   Ingredients: 1/4 c. unsalted butter 1 1/2 tsp. fresh lemon juice 1 tbsp. finely chopped Italian parsley 1/8 tsp. salt Steps: 1.  Melt butter in a heavy saucepan over low heat.   2.  Heat until butter turns light brown and has a nutty aroma. Swirl the pan occasionally, so the butter doesn't burn.   3.  Add the lemon juice and swirl the pan to incorporate. The butter will foam up.   4.  Sprinkle with chopped parsley and salt; swirl to combine.

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How to Make Turkey Stock

Turkey soup just tastes better with your own homemade stock. It is so easy to make. Yields about 6 cups.
Ingredients: 1 large yellow onion chopped 2 bay leaves 1 c. dry white wine 7 c. canned reduced-sodium chicken broth or water giblets from 1 turkey, excluding liver, rinsed 2 stalks celery with leaves 1 turkey neck cut into 2-inch pieces 5 fresh sprigs parsley 6 whole peppercorns
	Steps:
1.	Warm the oil in a large saucepan over high heat.
2.	Add the turkey neck and giblets, and cook until browned on all sides, about eight minutes.
3.	Add the onion and celery and cook until brown, about 15 minutes.
4.	Add the wine and water and bring to a simmer. Skim any foam from the surface.
5.	Add peppercorns, bay leaves and parsley. Bring to a boil.
6.	Reduce heat to low, cover partially, and simmer for two hours.
7.	Strain the stock into a bowl and throw away the solids.
8.	Refrigerate stock in an airtight container.
9.	Lift fat off surface of stock when ready to use.
	Tips:
	For a richer broth, substitute canned low-sodium chicken broth in place of the water.
	For an ever richer broth, use the canned chicken broth and extra turkey necks if you have any available.
	The stock will keep about three days refrigerated.

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