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Active Time:35 minsTotal Time:1 hr 35 minsServings:12Yield:about 2 1/4 cupsJump to Nutrition Facts
Active Time:35 minsTotal Time:1 hr 35 minsServings:12Yield:about 2 1/4 cups
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:12
Servings:
12
Yield:about 2 1/4 cups
Yield:
about 2 1/4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsTurkey Giblet StockNeck and giblets from110- to 12-pound turkey6cupswater1mediumonion, peeled and quartered1mediumcarrot, chopped1stalkcelery1bay leaf1sprigthyme1teaspoonwhole black peppercornsCider Gravy4cupsTurkey Giblet Stock or reduced-sodium chicken broth, divided3tablespoonsall-purpose flour1¼cupsapple cider2tablespoonscider vinegar¼teaspoonsaltFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
Turkey Giblet Stock
Neck and giblets from110- to 12-pound turkey
6cupswater
1mediumonion, peeled and quartered
1mediumcarrot, chopped
1stalkcelery
1bay leaf
1sprigthyme
1teaspoonwhole black peppercorns
Cider Gravy
4cupsTurkey Giblet Stock or reduced-sodium chicken broth, divided
3tablespoonsall-purpose flour
1¼cupsapple cider
2tablespoonscider vinegar
¼teaspoonsalt
Freshly ground pepper, to taste
Directions
To prepare stock: Combine neck and giblets (except liver), water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour.
Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.
To prepare gravy: When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.
Whisk 1/2 cup Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.
Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.
Make ahead
Cover and refrigerate stock for up to 1 day or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, November/December 2007
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Nutrition Facts(per serving)27Calories0gFat5gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
