Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Easy Giblet Stock 3.2 (27) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 18, 2017 Print Rate It Share Share Tweet Pin Email Photo: JOHN KERNICK Yield: 9 cups Use this flavorful stock to make our Riesling Gravy and Porcini, Chestnut, and Sausage Stuffing. Ingredients 1 tablespoon extra-virgin olive oil Neck, heart, and gizzard from turkey 3 celery stalks, halved crosswise 3 carrots, halved crosswise 1 medium onion, quartered 8 ounces white mushrooms, halved 4 quarts (16 cups) water 2 bay leaves 1 teaspoon whole black peppercorns ½ bunch fresh thyme 12 fresh flat-leaf parsley sprigs 1 tablespoon coarse salt Directions Heat oil in a stockpot on high. Add turkey parts, and cook until browned, about 8 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; cover partially. Simmer gently, skimming foam from surface as needed, for two hours. Pour stock through a fine-mesh sieve into a bowl, discarding solids. Place bowl in an ice-water bath to cool. Stock can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Cook's Notes To make the stock weeks in advance, ask your butcher for the necessary neck and giblets (sans turkey), or substitute about five pounds of turkey wings, thighs, and drumsticks. Rate it Print