Skip to main content

Giblet Stock for Gravy

  • 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
  1. Wash hands with soap and water.
  2. 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.
  3. 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. 


Stock in a bowl
Total Time
90 min
Prep Time
15 min
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