RSSTurkey Giblet Stock
From EatingWell: November/December 2007 — Subscribe Now!
This easy turkey stock adds great flavor to the gravy, but you can use chicken broth instead with good results.
About 4 cups
Active Time: 10 minutes
Total Time: 1 1/4 hours
Nutrition Profile
Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»
Ingredients
- 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
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
Nutrition
0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium.Nutrition Note: After straining, the stock has few calories (about 25) and negligible nutrients except sodium (about 23 mg) per cup.
Recipe Categories
- Meal/Course
- Dinner

- Main Ingredient
- Turkey
- Servings
- 4
- Total Time
- More than 1 hour
- Ease of Preparation
- Easy
- Publication
- November/December 2007
- Health & Diet Considerations
- Low carbohydrate
- Diabetes appropriate
- Ethnic/Regional
- American
- Type of Dish
- Soups/stews
- Style/Theme
- Make ahead instructions
- Holiday
- Thanksgiving
- Christmas
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