Making Turkey Stock For Gravy and Stuffing

turkey stock broth
Boiling gizzards with veggies to make stock.

I tried something new Thanksgiving Day 2016 and added loads of flavor to the meal. I used all the inside stuff from the turkey – the neck, kidneys, etc – not the liver, throw it away (that’s what recipes said).

Brown all that stuff in oil in a large pan for 5 minutes.

While it’s browning cut up a carrot, celery stick, and onion, into bigger chunks.

Crush garlic cloves.  Pick parsley & basil from garden and rinse.

After 5 minutes add the veggies to the pot and cook for another 5 minutes.

Add chicken broth – 2 cups because it tends to be too salty.  And 4 cups of water.  Total 6 cups however you want.

Boil on medium for 45-60 minutes, uncovered.

Strain through a colander and dump out veggies.  Use the broth for making stuffing and gravy.  (We used 2 Publix packets of gravy, and Stove Top stuffing.)  I had just enough stock to make both.  It added great flavor.

I also made my own cranberry sauce since no one eats it but me.  I’m not picky, and it was pretty good.  I’ve never worked with whole, fresh cranberries before.  I though they were only used to make garland for the Christmas tree!

Author: Pam

I grew up in New England but spent most of my life living in central Florida and blog about seashells, beaches, gardening, boating, fishing, hiking, photography, food, knitting, and my work as a designer at Zazzle.

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