Turkey Giblet Stock

Name: Turkey Giblet Stock
Yield: 3 1/2 cups
Ingredients: 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 Rating
1 Review

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

Martha Stewart Living, November 2012

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Recipe Summary

Yield:

3 1/2 cups

Ingredients

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

Directions

Step 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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Reviews (1)

1 Ratings

5 star values: 1
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Martha Stewart Member

09/20/2018

I never knew I’ve been making turkey stock every thanksgiving. I used identical recipe and used the stock in my gravy. I could have been making turkey soup

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Turkey Giblet Stock

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Recipe Summary

Ingredients

Directions

Reviews (1)

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Turkey Giblet Stock

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Turkey Giblet Stock