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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Turn turkey giblets and canned chicken broth into a rich stock to enhance the gravy and stuffing. Don't use livers in the stock - they make it bitter and cloudy. A cleaver works best to chop the neck. Make this up to 2 to 3 days ahead so it will be ready to use in the Farmhouse Roast Turkey with Rosemary Gravy, Sausage and Mushroom Stuffing, and Broccoli and Carrots with Toasted Almonds. Ingredients:
2 teaspoons vegetable oil |
1 turkey neck |
1 turkey heart |
1 turkey gizzard |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped carrot |
8 cups cold water |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1/2 teaspoon dried thyme |
1/4 teaspoon black peppercorns |
3 parsley sprigs |
1 bay leaf |
Directions:
1. Heat oil in a large stockpot or Dutch oven over medium-high heat. Chop neck, heart, and gizzard into 2-inch pieces; add to pan. Cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and carrot; cook 4 minutes or until tender, stirring frequently. Stir in the water and broth; bring to a boil. Add thyme, peppercorns, parsley, and bay leaf. Reduce heat, and simmer 2 hours. Strain the mixture through a sieve over a large bowl; discard solids. Cool to room temperature. Cover and chill overnight. Skim the solidified fat from surface, and discard fat.
2. Note: Refrigerate leftover stock in an airtight container for 2-3 days, or freeze for up to 3 months.
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