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Homemade Turkey Stock

Yield 7 cups (serving size: 1 cup)
Refrigerate this speedy stock in an airtight container for a week, or freeze for up to three months.

Ingredients

  • 2 teaspoons vegetable oil
  • Turkey heart, neck, and gizzard from 1 (12-pound) turkey
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 8 cups cold water
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black peppercorns
  • 3 parsley sprigs
  • 1 bay leaf

Nutrition Information

  • calories 31
  • caloriesfromfat 55 %
  • fat 1.9 g
  • satfat 0.3 g
  • monofat 0.5 g
  • polyfat 0.9 g
  • protein 2.4 g
  • carbohydrate 0.9 g
  • fiber 0.2 g
  • cholesterol 3 mg
  • iron 0.3 mg
  • sodium 228 mg
  • calcium 10 mg

How to Make It

  1. Heat oil in a large stockpot over medium-high heat. Add heart, neck, and gizzard; sauté 5 minutes. Add onion, carrot, and celery; sauté 4 minutes. Add water and broth; bring to a boil. Add thyme, peppercorns, parsley, and bay leaf. Reduce heat; simmer 2 hours. Strain through a sieve over a bowl; discard solids. Cool to room temperature. Cover and chill overnight. Skim solidified fat from surface.