Turkey Giblet Stock

1 Review
From: EatingWell Magazine November/December 2007

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Neck and giblets from a 10- to 12-pound turkey
  • 6 cups water
  • 1 medium onion, peeled and quartered
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 teaspoon whole black peppercorns

Preparation

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  1. 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.
  2. 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 information

  • Per serving: 79 calories; 2 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 8 g protein; 104 mcg folate; 148 mg cholesterol; 3 g sugars; 0 g added sugars; 9364 IU vitamin A; 4 mg vitamin C; 65 mg calcium; 1 mg iron; 105 mg sodium; 263 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: Free food

Reviews 1

December 25, 2011
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By: GoodFun-GlutenFree
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!