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Turkey Giblet Stock
Makes 4 cups
*4 cups low-salt chicken broth
*4 cups water
*Neck and giblets from turkey
*1 onion, quartered
*2 stalks celery, chopped
*3-4 fresh thyme sprigs
*1 bay leaf
*Salt and pepper
1Put all ingredients in a large saucepan and bring to a boil. Skim any foam from surface. Reduce heat to medium, cover and simmer for about 2 hours.
2Strain stock and reserve. Separately, chop giblets, cover and refrigerate for use with gravy. Discard neck.
  • Can be made 1 day ahead and refrigerate until ready to use.