This turkey neck stock makes Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple, and Cranberry Stuffing — or your favorite gravy. To make life easy on Thanksgiving day, prepare this stock in advance.
Ingredients
- 6 cups water
- 1 neck , giblets, and liver from a turkey
- 1 onion , quartered
- 1 stalk celery , sliced
- 1 carrot , sliced
- 2 tangerines , zested
- 1 teaspoon whole black peppercorns
- 1 bay leaf
Instructions
-
1
Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more.
-
2
Strain stock through a fine sieve into a large bowl. Reserve liver for another use. Reserve neck and remaining giblets for gravy. There should be about 3 cups stock. If there is more, return stock to the pan and simmer until reduced to about 3 cups. If there is less, add enough water to measure about 3 cups.
Nutrition Facts
Per serving
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