Turkey Stock
Ingredients
Instructions
Place onions, celery, carrots, parsley, bay leaves, turkey neck and giblets and salt in a stock pot and cover with water (at least one gallon)
Heat at a low simmer for 90 minutes to two hours.
Strain the stock in a colander and retain the cooked neck and giblets; set stock aside
Remove skin from neck; mince giblets and neck meat and set aside for gravy.
Use stock to moisten stuffing and as base for gravy.
Heat at a low simmer for 90 minutes to two hours.
Strain the stock in a colander and retain the cooked neck and giblets; set stock aside
Remove skin from neck; mince giblets and neck meat and set aside for gravy.
Use stock to moisten stuffing and as base for gravy.
Recipe Info
Views
652
Date
November 21, 2005
Categories
Soups and Sauces
Leftover Ideas