This easy turkey stock adds great flavor to the gravy, but you can use chicken broth instead with good results. Source: EatingWell Magazine, November/December 2007

Kathy Farrell-Kingsley


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; 2.1 g total fat; 0.5 g saturated fat; 148 mg cholesterol; 105 mg sodium. 263 mg potassium; 6.9 g carbohydrates; 1.9 g fiber; 3 g sugar; 8.4 g protein; 9364 IU vitamin a iu; 4 mg vitamin c; 104 mcg folate; 65 mg calcium; 1 mg iron; 27 mg magnesium;

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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