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Turkey Stock


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  • 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


Servings 2


Step 1

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.

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