Directions:
- Brown the bones and turkey neck in the oven on low heat.
- Put bones in a large kettle and add the water, gizzrds and heart. Bring to a boil slowly. Skim the surface as needed. Simmer for 5 hours.
- Tie the herbs, garlic, and peppercorns into a piece of cheesecloth. Tie string to pot handle and immerse cheesecloth into pot.
- Add the carrots, onions, mushrooms and celery. Boil for one hour.
- Remove from heat, strain through cheesecloth, skim and cool. Refrigerate. Fat may be skimmed once sets for low fat stock. .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2357.19 Kcal (9869 kJ) | ||
| Calories from fat | 1087.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 120.85g | 186% | |
|---|---|---|---|
| Cholesterol | 1144.94mg | 382% | |
| Sodium | 6684.82mg | 279% | |
| Potassium | 4158.4mg | 88% | |
| Total Carbs | 121.89g | 41% | |
| Sugars | 59.8g | 239% | |
| Dietary Fiber | 34.18g | 137% | |
| Protein | 193.96g | 388% | |
| Vitamin C | 73.4mg | 122% | |
| Vitamin A | 2.4mg | 81% | |
| Iron | 18.9mg | 105% | |
| Calcium | 1004.5mg | 100% | |
| Amount Per 100 g | |||
| Calories | 40.48 Kcal (169 kJ) | ||
| Calories from fat | 18.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 186% | |
|---|---|---|---|
| Cholesterol | 19.66mg | 382% | |
| Sodium | 114.79mg | 279% | |
| Potassium | 71.41mg | 88% | |
| Total Carbs | 2.09g | 41% | |
| Sugars | 1.03g | 239% | |
| Dietary Fiber | 0.59g | 137% | |
| Protein | 3.33g | 388% | |
| Vitamin C | 1.3mg | 122% | |
| Iron | 0.3mg | 105% | |
| Calcium | 17.2mg | 100% | |
* 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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