Turkey Giblet Stock
From EatingWell: November/December 2007
This easy turkey stock adds great flavor to the gravy, but you can use chicken broth instead with good results.
- 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
- 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.
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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- Make ahead instructions
- Type of Dish
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- November/December 2007