Directions:
- Reserve turkey liver for other uses. In a 5- to 6-quart pan, combine turkey neck, gizzard, and heart with chicken breast, celery, carrot, onion, parsley, bay leaf, peppercorns, cloves, vinegar, and 6 cups water.
- Bring to a boil over high heat; reduce heat and simmer until gizzard is tender when pierced, about 1 1/2 hours. Pour liquid through a fine strainer into a bowl; spoon off and discard fat. If you have more than 2 cups broth, return to pan and boil over high heat to reduce; if less, add water to make 2 cups total.
- When meats are cool to touch, discard skin and bones; finely chop meats and reserve for cornbread-chestnut dressing. Discard vegetables.
- Nutritional analysis per 1/2 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 13779.81 Kcal (57693 kJ) | ||
| Calories from fat | 5953.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 661.46g | 1018% | |
|---|---|---|---|
| Cholesterol | 12074.82mg | 4025% | |
| Sodium | 25672.56mg | 1070% | |
| Potassium | 15354.37mg | 327% | |
| Total Carbs | 69.45g | 23% | |
| Sugars | 17.04g | 68% | |
| Dietary Fiber | 12.6g | 50% | |
| Protein | 1809.88g | 3620% | |
| Vitamin C | 32.6mg | 54% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 106.7mg | 593% | |
| Calcium | 2684.8mg | 268% | |
| Amount Per 100 g | |||
| Calories | 123.95 Kcal (519 kJ) | ||
| Calories from fat | 53.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 1018% | |
|---|---|---|---|
| Cholesterol | 108.61mg | 4025% | |
| Sodium | 230.92mg | 1070% | |
| Potassium | 138.11mg | 327% | |
| Total Carbs | 0.62g | 23% | |
| Sugars | 0.15g | 68% | |
| Dietary Fiber | 0.11g | 50% | |
| Protein | 16.28g | 3620% | |
| Vitamin C | 0.3mg | 54% | |
| Iron | 1mg | 593% | |
| Calcium | 24.2mg | 268% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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