This easy turkey stock adds great flavor to the gravy, but you can use chicken broth instead with good results.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, November/December 2007


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Combine neck and giblets (except liver), water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour.

  • Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.


Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

79 calories; protein 8.4g 17% DV; carbohydrates 6.9g 2% DV; exchange other carbs 0.5; dietary fiber 1.9g 8% DV; sugars 3g; fat 2.1g 3% DV; saturated fat 0.5g 3% DV; cholesterol 147.7mg 49% DV; vitamin a iu 9363.7IU 187% DV; vitamin c 4.4mg 7% DV; folate 104.1mcg 26% DV; calcium 65.2mg 7% DV; iron 1.4mg 8% DV; magnesium 27.3mg 10% DV; potassium 263.1mg 7% DV; sodium 104.9mg 4% DV; thiamin 0.1mg 9% DV.

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Rating: 4 stars
Great in Cider Gravy This stock was really easy to make and added incredible flavor to the Cider Gravy. Some of the best gravy I have ever made. Will definitely use this again! Read More