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!