Awesome Turkey Giblet Stock Recipes

AWESOME TURKEY GIBLET STOCK

Awesome Turkey Giblet Stock image

This recipe is used to make Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple and Cranberry Stuffing--or your favorite gravy. 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).

Provided by Stacy M. Polcyn

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 1h45m

Yield 1

Number Of Ingredients 8

Ingredients

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

Steps:

In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple and Dried Cranberry Stuffing (see Cook's Note). 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.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 26.6 g, Cholesterol 688.1 mg, Fat 10.7 g, Fiber 5.9 g, Protein 49.7 g, SaturatedFat 3.2 g, Sodium 334.6 mg, Sugar 8.2 g

TURKEY GIBLET STOCK

Turkey Giblet Stock image

However unpromising the giblets look, they make a wonderful stock for the turkey gravy and the meat from them will provide a Christmas lunch for a deserving cat or dog.

Categories Gravy, sauces, dressings and stock Turkey recipes Christmas: Stuffings and Sauces Christmas: The last 36 hours Christmas: Recipes to freeze

Number Of Ingredients 8

Ingredients

turkey giblets including neck and liver
1 onion, sliced in half
1 carrot, sliced in half lengthways
a few parsley stalks
1 celery stalk (plus a few leaves)
1 bay leaf
6 whole black peppercorns
salt

Steps:

First wash the giblets and put them in a saucepan with the halved onion, then cover with 1½ pints (900 ml) water and bring up to simmering point. After removing any surface scum with a slotted spoon, add the remaining ingredients, half cover the pan with a lid and simmer for 1½-2 hours. Then strain the stock and store, covered, in the fridge. I always think that it's when the giblet stock is simmering that you get the first fragrant aromas of Christmas lunch which fill you with the pleasure of anticipation!

TURKEY GIBLET STOCK

Turkey Giblet Stock image

Don't toss the neck and giblets after making the stock. Rather, finely chop them up and add to your gravy.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield 3 1/2 cups

Number Of Ingredients 5

Ingredients

6 cups water
2 carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 onion, cut into wedges
Coarse salt and freshly ground pepper

Steps:

While turkey is roasting, place neck and giblets in a saucepan with water, carrots, celery, and onion. Season with salt and pepper, and simmer 1 hour. Pour through a fine sieve into a bowl (you should have 3 1/2 cups).

TURKEY GIBLET STOCK

Turkey Giblet Stock image

Provided by Gina Marie Miraglia Eriquez

Categories Soup/Stew Onion turkey Thanksgiving Celery Carrot White Wine Winter Simmer Gourmet

Yield Makes 4 1/2 cups

Number Of Ingredients 9

Ingredients

Neck and giblets (excluding liver) from turkey
2 tablespoons vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
2 garlic cloves, smashed
1 cup dry white wine
3 cups water
3 cups reduced-sodium chicken broth

Steps:

Pat neck and giblets dry. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and garlic and sauté until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper and briskly simmer, uncovered, until reduced to 4 1/2 cups, 45 minutes to 1 hour. (If you have less, add water; if you have more, continue to reduce.) Strain through a large sieve into a large bowl, discarding solids. Skim off and discard fat.

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