Homemade Turkey Stock

recipe
Turn turkey giblets and canned chicken broth into a rich stock to enhance the gravy and stuffing. Don't use livers in the stock - they make it bitter and cloudy. A cleaver works best to chop the neck. Make this up to 2 to 3 days ahead so it will be ready to use in the Farmhouse Roast Turkey with Rosemary Gravy, Sausage and Mushroom Stuffing, and Broccoli and Carrots with Toasted Almonds.

Yield:

7 cups (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 27
Caloriesfromfat 33 %
Fat 1 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.5 g
Protein 2.9 g
Carbohydrate 0.9 g
Fiber 0.1 g
Cholesterol 8 mg
Iron 0.3 mg
Sodium 217 mg
Calcium 3 mg

Ingredients

2 teaspoons vegetable oil
1 turkey neck
1 turkey heart
1 turkey gizzard
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
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

Preparation

Heat oil in a large stockpot or Dutch oven over medium-high heat. Chop neck, heart, and gizzard into 2-inch pieces; add to pan. Cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and carrot; cook 4 minutes or until tender, stirring frequently. Stir in the water and broth; bring to a boil. Add thyme, peppercorns, parsley, and bay leaf. Reduce heat, and simmer 2 hours. Strain the mixture through a sieve over a large bowl; discard solids. Cool to room temperature. Cover and chill overnight. Skim the solidified fat from surface, and discard fat.

Note: Refrigerate leftover stock in an airtight container for 2-3 days, or freeze for up to 3 months.

Rick Rodgers,

Cooking Light

November 2003
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