Photo by Chelsea Kyle
This quick stock, which uses the turkey's neck, heart, and gizzard to enrich purchased turkey or chicken stock, makes enough for the stuffing, mole sauce, and turkey and gravy.
Recipe information
Yield
Makes about 8 cups
Ingredients
2 quarts turkey or chicken stock or canned low-sodium chicken broth
Neck, heart, and gizzard reserved from turkey
Preparation
In large stock pot over high heat, combine stock, neck, heart, and gizzard. Bring to boil, then lower heat to moderately low and simmer, uncovered, 20 minutes. Strain through fine-mesh sieve, pressing on solids to extract all liquid. Discard solids. (Stock can be made up to 3 days ahead and refrigerated until ready to use.)
