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Turkey Stock


Make this stock to add flavor to the Roasted Turkey that's part of Scott and Heather Fratangelo's Thanksgiving menu, the Grateful Spread.

  • Yield: Makes 3 cups

Source: Blueprint, November/December 2007


  • Reserved giblets from turkey (liver discarded)
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 3 sprigs thyme
  • 3 sprigs parsley


  1. Place all ingredients in a medium saucepan and cover with 6 cups of water. Bring to a boil, reduce heat, and simmer for 1 hour. Strain and discard solids. Measure out 3 cups for use in gravy.

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