Homemade Turkey Stock

Refrigerate this speedy stock in an airtight container for a week, or freeze for up to three months.

Yield: 7 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 31
  • Calories from fat: 55%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.4g
  • Carbohydrate: 0.9g
  • Fiber: 0.2g
  • Cholesterol: 3mg
  • Iron: 0.3mg
  • Sodium: 228mg
  • Calcium: 10mg

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

Preparation

  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.
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