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Turkey Giblet Stock

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 15 Minutes
  about 4 cups
This easy turkey stock adds great flavor to the gravy, but you can use chicken broth instead with good results.

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

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

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Hwee, ZZ Reviewed: 11/28/2013
A very easy recipe to follow for a good broth.
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