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

||<#cccccc colspan=2>'''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          ||

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CategoryRecipesThanksgiving CategoryRecipesSauces