Recipe information
Yield
4 Cups
Ingredients
3 tablespoons vegetable oil
Reserved neck, gizzard and heart from 13- to 14-pound turkey
2 cups chopped onions
1 1/2 cups chopped carrots
1/2 cup chopped celery
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 bay leaf
Stems from 1 bunch fresh parsley
4 cups canned low-salt chicken broth
1 1/2 cups reserved soaking liquid from Three-Mushroom
2/3 cup tawny Port
Preparation
Heat oil in heavy large pot over medium heat. Pat neck, gizzard and heart dry. Add to oil. Cover and cook until beginning to brown, stirring occasionally, about 12 minutes. Add onions, carrots, celery, marjoram, thyme, bay leaf and parsley stems. Reduce heat to low. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Uncover and sauté until vegetables begin to brown, about 10 minutes. Add broth, reserved mushroom soaking liquid (leaving sediment behind in bowl) and Port; bring to simmer. Partially cover pan; simmer 45 minutes, stirring occasionally. Strain mixture into bowl, pressing on solids with back of spoon.
