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Turkey Giblet Stock

Don't toss the neck and giblets after making the stock. Rather, finely chop them up and add to your gravy.

  • Yield: 3 1/2 cups

Source: Martha Stewart Living, November 2012


  • 6 cups water
  • 2 carrots, peeled and cut into chunks
  • 2 celery stalks, cut into chunks
  • 1 onion, cut into wedges
  • Coarse salt and freshly ground pepper


  1. While turkey is roasting, place neck and giblets in a saucepan with water, carrots, celery, and onion. Season with salt and pepper, and simmer 1 hour. Pour through a fine sieve into a bowl (you should have 3 1/2 cups).

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