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Giblet Stock

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Active Time:  10 Minutes
Total Time:  2 Hours 10 Minutes
  Makes about 4 cups
Neck, heart, gizzard and wing tips reserved from 15-pound turkey
6 cups (about) water
Other necessary recipes:
Roast Turkey with Pan Gravy New England Turkey Dressing Oyster Corn Bread Dressing
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 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
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