Easy Giblet Stock

turkey stock mushrooms carrots parsley
9 cups

Use this flavorful stock to make our Riesling Gravy and Porcini, Chestnut, and Sausage Stuffing.


  • 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


  1. 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.

  2. 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.

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