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Sauces

Turkey Giblet Stock - 2018
​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • Neck and giblets (excluding liver) from a 12- to 14-pound turkey
  • 5 cups chicken broth
  • 6 cups water
  • 1 celery rib, chopped
  • 1 carrot, chopped
  • 1 onion, quartered
  • 1 bay leaf
  • 2 fresh flat-leafed parsley sprigs
  • 1/2 teaspoon dried thyme, crumbled
  • 1 teaspoon whole black peppercorns
​
PREPARATION
In a large saucepan, bring water, broth, neck, giblets, celery, carrot, and onion to a boil. Skim the froth and add remaining ingredients. Cook uncovered at a low simmer for about 2 hours, or until liquid is reduced to about 6 cups. Pour stock through a sieve into a bowl. Cool and refrigerate until ready to use. 

NOTE: You can use this for the base for Sherried Cider Giblet Gravy or your favorite turkey gravy recipe. 
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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking