Grandmas Turkey Stock
From frantic 17 years ago
- 120 minutes to make
- Serves 8
Turkey stock to make the giblet gravy
Ingredients
- turkey neck, heart and gizzard shopping list
- 2 tblspns butter (not margarine) shopping list
- 1 large onion, chopped (1 cup) shopping list
- 1/2 cup chopped celery shopping list
- 1/4 cup chopped carrot shopping list
- 3-1/2 cups water shopping list
- 6 peppercorns shopping list
- 1/2 tspn thyme shopping list
- 1 tspn salt shopping list
- 1 bay leaf shopping list
How to make it
- Brown the neck, heart and gizzard in butter in a large saucepan
- Stir in onion, celery and carrot and cook until the onion is browned
- Add water, peppercorns, thyme, salt and bay leaf
- Bring to boil then lower heat and simmer partly covered for 1-1/2 hours
- Strain stock into a bowl, reserving the neck, heart and gizzard
- When cool enough to handle, remove meat from neck and cut neck, heart and gizzard meat into small pieces
- Cool and refrigerate meat and stock separately, if not using at once
- Makes about 3 cups
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