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Turkey Giblet Stock

:  November/December 2007

Your rating: None Average: 3.5 (13 votes)

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


Turkey Giblet Stock Recipe

Makes: About 4 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low carbohydrate | Gluten free |

View Our 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

Try this recipe with:

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Preparation

  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.

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.


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Recipe Categories

Health & Diet Considerations
Low carbohydrate
Gluten free
Diabetes appropriate
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
4
Main Ingredient
Turkey
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Christmas
Thanksgiving
Style/Theme
Make ahead instructions
Type of Dish
Soups/stews
Ethnic/Regional
American
Publication
November/December 2007
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