View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 

Giblet Stock

Source: Cooking.com
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  10 Minutes
Total Time:  2 Hours 10 Minutes
  Makes about 4 cups
RECIPE INGREDIENTS
Neck, heart, gizzard and wing tips reserved from 15-pound turkey
6 cups (about) water
Other necessary recipes:
New England Turkey Dressing Roast Turkey with Pan Gravy Oyster Corn Bread Dressing
DIRECTIONS
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.)


Serving size = 1/2 cup


Recipe created exclusively for Cooking.com by Barbara Kafka.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 4 cups
Calories: 39
Fat. Total: 1g
Protein: 6g
Carbohydrates, Total: 1g
Sodium: 27mg
% Cal. from Fat: 23%
Cholesterol: 86mg
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.