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Homemade Turkey Stock

Yield 7 cups (serving size: 1 cup)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

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