Recipe
Serves: 12
Contributor: MikeCrute
This recipe should yield around 6-7 cups of stock. The stock works well for making stuffing and gravy.
Ingredients
- 9 cups water
- 1 turkey neck
- 1 turkey gizzard (trimmed to meat only)
- 1/2 onion, diced
- 2 ribs celery, diced
- 1 bay leaf
- 8-10 black peppercorns
- 1/4 cup flour
- 1/4 cup butter
- Turkey drippings (optional, for more rich flavor)
Instructions
- Bring the water, neck, gizzard, vegetables, and spices to a boil. Turn down and simmer for 1-2 hours.
- Remove the neck and gizzard; gizzard can be minced for stuffing
- Strain the stock; the seasoned vegetables are great to moisten stuffing, just make sure to get all the peppercorns out
- Bring 5 cups of the stock back to a boil
- Make a roux with the butter and flour over medium heat (the roux should be cooked but not too dark)
- Add the stock to the roux and cook for 10-15 minutes until thickend, adding turkey drippings as desired
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholesterol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |