Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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

Kathy Farrell-Kingsley
Source: EatingWell Magazine, November/December 2007

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Recipe Summary

total:
1 hr 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

79 calories; protein 8.4g; carbohydrates 6.9g; dietary fiber 1.9g; sugars 3g; fat 2.1g; saturated fat 0.5g; cholesterol 147.7mg; vitamin a iu 9363.7IU; vitamin c 4.4mg; folate 104.1mcg; calcium 65.2mg; iron 1.4mg; magnesium 27.3mg; potassium 263.1mg; sodium 104.9mg; thiamin 0.1mg.
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/25/2011
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! Read More