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Giblet Turkey Stock

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This recipe is used to make Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple & Dried Cranberry Stuffing (see recipes). To make life easy on Thanksgiving Day, prepare this stock in advance. (Note: This stock can be made up to two days in advance. Allow stock to cool completely, uncovered. Keep chilled in an airtight container, in refrigerator, until ready to use)." - Stacy M. Polcyn

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Rate this recipe 4.5/5 (8 Votes)

Ingredients

  • makes 3+ cups
  • 1 neck, giblets, and liver from a turkey
  • 6 cups water
  • 1 stalk celery, sliced
  • 1 carrot, sliced
  • 1 onion, quartered
  • 2 tangerines, zested
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns

Details

Preparation

Step 1





1.In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.

2.Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple & Dried Cranberry Stuffing. Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about
3 cups; if there is less, add enough water to measure about 3 cups.

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