University of Illinois Extension

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. 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.

2. 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.

Nutrition Facts per serving: 10 servings per recipe; ¼ cup serving size; 50 calories (20 calories from fat) 2g total fat; 70mg cholesterol; 135mg sodium; 3g carbohydrate; 0g dietary fiber; 5g protein