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

1. Bring the water, neck, gizzard, vegetables, and spices to a boil. Turn down and simmer for 1-2 hours.
2. Remove the neck and gizzard; gizzard can be minced for stuffing
3. Strain the stock; the seasoned vegetables are great to moisten stuffing, just make sure to get all the peppercorns out
4. Bring 5 cups of the stock back to a boil
5. Make a roux with the butter and flour over medium heat (the roux should be cooked but not too dark)
6. Add the stock to the roux and cook for 10-15 minutes until thickend, adding turkey drippings as desired

CategoryRecipesThanksgiving CategoryRecipesSauces