Holiday Feature


Quick Turkey Stock

  • the neck, heart, gizzard and liver from the turkey
  • 2 cans low-salt chicken or turkey broth
  • 2 cans water
  • 2 bay leaves
  • 1/2 onion
  • 1 carrot
  • 1 stalk celery

Place the neck, heart and gizzard in a medium saucepan, reserving the liver in the refrigerator until later. Add the broth and water. Bring to a boil, then skim the surface.

Add the bay leaves, onion, carrot, and celery, Reduce the heat and simmer on low one hour. Add the liver for 5 minutes. Turn off heat and discard the vegetables and neck. Chop the remaining giblets and reserve for the gravy.

Thanksgiving No-Brainer

Thanksgiving at The Global Gourmet

The Global Gourmet's Perfect Turkey Handbook
Using a Meat Thermometer

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This page modified November 2006

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