Giblet Stock

Using cleaver, cut neck into two pieces and place them in large saucepan. Add heart, wing tips and gizzard. Add enough water to cover mixture, about 6 cups. Bring to boil. Reduce heat to medium-low and simmer gently until liquid is reduced to 4 cups, about 2 hours. Using tongs, transfer neck, heart, wing tips and gizzard to medium bowl. Cool.

Strain stock into 4-cup glass measuring cup. Remove meat from turkey neck. Finely chop neck meat, heart and gizzard. Combine stock and chopped meat. (Can be made 1 day ahead. Cover and refrigerate.)