- Neck (halved), gizzard, and heart
- from one 26-lb turkey
- 3 cups canned low-salt chicken broth
- 1 onion chopped
- 1 celery stalk chopped
- 1 carrot peeled, chopped
- 4 large fresh parsley sprigs
- 12 whole black peppercorns
Mix all ingredients in medium saucepan. Bring to boil over high heat. Reduce heat to medium-low. Cover; simmer until gizzard is tender, about 1 hour 30 minutes. Strain stock into medium bowl. Transfer neck, gizzard, and heart to bowl; cool.
Trim meat from neck. Chop neck meat, gizzard, and heart. Transfer to small bowl; reserve for gravy. (Can be made 1 day ahead. Cover stock and giblets separately; chill.)
This recipe yields about 2 cups.