Ingredients
- 2 teaspoons olive oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, coarsely chopped
- Neck and giblets from turkey
- 2 1/2 cups water
- 1 14-ounce fat-free, reduced-sodium chicken stock
- 1 teaspoon whole peppercorns
- 1 teaspoon dried thyme
- 1 bay leaf
Directions
- Wash hands with soap and water.
- In a large, heavy saucepan, heat oil over medium heat. Add carrots, celery, onions and turkey neck and giblets. Cook, stirring occasionally, until well-browned, about 15 minutes.
- Add chicken broth, water, peppercorns, thyme and bay leaf. Bring to a boil, immediately reduce heat to a gentle simmer, partially cover the pan and continue cooking for one hour. Strain, skim off any fat. Reduce to 2 ½ cups stock for gravy, soup or stuffing.
Store leftovers in an airtight container in the refrigerator up to four days.
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Total Time
90 min
Prep Time
15 min
Servings
10
Nutrition Facts
Calories: 50
Fat: 2 g
Saturated Fat: 1.5 g
Sodium: 135 mg
Total Carbohydrate: 3 g
Added Sugar: 0 g
Fiber: 0 g
Protein: 5 g