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Turkey Giblet Stock

November/December 2007

Your rating: None Average: 3.3 (16 votes)

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


Turkey Giblet Stock

Makes: About 4 cups

Active Time:

Total Time:

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

  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

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
4
Main Ingredient
Turkey
Meal/Course
Dinner

Season
Fall
Winter
Type of Dish
Soups/stews
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
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