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Turkey Stock

Use to make Hot and Hot Fish Club chef Chris Hastings's Oyster Dressing and Giblet Gravy.

  • Yield: Makes 6 cups
Turkey Stock

Source: The Martha Stewart Show, November 2010


  • 1 turkey neck
  • Giblets from 1 turkey liver, reserved
  • Heritage Turkey with Oyster Dressing
  • 2 carrots, coarsely chopped
  • 2 ribs celery, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 clove garlic
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 1 teaspoon coarse salt


  1. Place all ingredients in a large stockpot along with 8 cups water; bring to a boil over high heat. Reduce heat to low and simmer until reduced to about 6 cups, about 1 1/2 hours; strain, reserving giblets. Let cool completely. Stock may be kept refrigerated, in an airtight container, for up to 3 days.

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