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.

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