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Recipe Summary
Yield: Makes about 2 cups
Ingredients
Ingredient Checklist
Giblets (heart, gizzard, and liver) and neck, reserved from turkey
4 tablespoons unsalted butter
1 onion, peeled and cut into 1/4-inch cubes
1 rib celery with leaves, stalk cut into 1/4-inch cubes, leaves roughly chopped
1 small leek, trimmed, washed and cut into 1/4-inch cubes
Coarse salt and freshly ground pepper
1 dried bay leaf
Cook's Notes
Make this stock while your turkey roasts.
Gallery
Recipe Summary
Yield: Makes about 2 cups
Gallery
Recipe Summary
Yield: Makes about 2 cups
Recipe Summary
Yield: Makes about 2 cups
Yield: Makes about 2 cups
Makes about 2 cups
Ingredients
Ingredients
- Giblets (heart, gizzard, and liver) and neck, reserved from turkey
- 4 tablespoons unsalted butter
- 1 onion, peeled and cut into 1/4-inch cubes
- 1 rib celery with leaves, stalk cut into 1/4-inch cubes, leaves roughly chopped
- 1 small leek, trimmed, washed and cut into 1/4-inch cubes
- Coarse salt and freshly ground pepper
- 1 dried bay leaf
Directions
Trim any fat or membrane from giblets. The liver should not have the gallbladder, a small green sac, attached. If it is, trim off carefully, removing part of the liver if necessary. Do not pierce sac; the liquid it contains is very bitter. Rinse giblets and neck; pat dry.
In a medium saucepan, melt 3 tablespoons butter over medium heat. Add chopped onions, celery and leaves, and leeks. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Season with salt and pepper; cook another 5 minutes. Add 4 cups water, bay leaf, gizzard, heart, and neck (do not add liver; it needs to be cooked separately or it makes the stock bitter). Bring to a boil, then reduce to simmer. Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.
Meanwhile, chop the liver finely. Melt remaining tablespoon of butter in a small skillet over medium-low heat. Add liver and cook, stirring constantly, 4 to 6 minutes, until liver no longer releases any blood and is fully cooked. Set aside.
After 45 minutes of simmering, the liquid should reduce to about 2 1/2 cups. If it has not, increase the heat and cook another 10 to 15 minutes.
Strain broth. Chop gizzard and heart very fine and add to strained broth along with chopped liver. Pick meat off neck and add to broth. Set aside until needed for gravy.
Cook's Notes
Make this stock while your turkey roasts.
Cook’s Notes
Make this stock while your turkey roasts.
Reviews (8)
Add Rating & Review
120 Ratings
5 star values:
11
4 star values:
30
3 star values:
47
2 star values:
24
1 star values:
8
Reviews (8)
Add Rating & Review
120 Ratings
5 star values:
11
4 star values:
30
3 star values:
47
2 star values:
24
1 star values:
8
Add Rating & Review
120 Ratings
5 star values:
11
4 star values:
30
3 star values:
47
2 star values:
24
1 star values:
8
120 Ratings
5 star values:
11
4 star values:
30
3 star values:
47
2 star values:
24
1 star values:
8
120 Ratings
5 star values:
11
4 star values:
30
3 star values:
47
2 star values:
24
1 star values:
8
- 5 star values:
- 11
- 4 star values:
- 30
- 3 star values:
- 47
- 2 star values:
- 24
- 1 star values:
- 8
Martha Stewart Member
Rating: Unrated
11/27/2013
this is the same recipe I use when invoking spirits of the dead. I'm curious what this recipe will conjure
Martha Stewart Member
Rating: Unrated
12/24/2011
I am getting ready to make this gravy, but I don't see a print option for the recipe only without the ads.
Martha Stewart Member
Rating: Unrated
11/23/2011
It is a very good gravy, we used vegetable broth instead of water. But step 2 says to add 4 cups of water for anyone who was looking in the ingredients for how much water/broth to add.
Martha Stewart Member
Rating: Unrated
11/18/2011
You can use chicken broth instead of water. Adds a little moe flavor
Martha Stewart Member
Rating: Unrated
11/26/2010
This is the best gravy we ever had!
Martha Stewart Member
Rating: Unrated
11/10/2010
I believe they just missed adding the water, which I am only guessing they would say 6 cups. At least I would suggest 6 cups. I always want to add a carrot as well, just adds the sweeteness and so much more flavor. And add more water if you think you need it to get everything tender.
Martha Stewart Member
Rating: Unrated
04/19/2008
This giblet stock is interesting.
Martha Stewart Member
Rating: Unrated
11/25/2007
WHAT CAN I SAY ABOUT THIS STOCK, OTHER THAN ITS GREAT, GIVE IT A TRY
Martha Stewart Member
Rating: Unrated
11/27/2013
this is the same recipe I use when invoking spirits of the dead. I'm curious what this recipe will conjure
Rating: Unrated
Rating: Unrated
12/24/2011
I am getting ready to make this gravy, but I don't see a print option for the recipe only without the ads.
Rating: Unrated
11/23/2011
It is a very good gravy, we used vegetable broth instead of water. But step 2 says to add 4 cups of water for anyone who was looking in the ingredients for how much water/broth to add.
Rating: Unrated
11/18/2011
You can use chicken broth instead of water. Adds a little moe flavor
Rating: Unrated
11/26/2010
This is the best gravy we ever had!
Rating: Unrated
11/10/2010
I believe they just missed adding the water, which I am only guessing they would say 6 cups. At least I would suggest 6 cups. I always want to add a carrot as well, just adds the sweeteness and so much more flavor. And add more water if you think you need it to get everything tender.
Rating: Unrated
04/19/2008
This giblet stock is interesting.
Rating: Unrated
11/25/2007
WHAT CAN I SAY ABOUT THIS STOCK, OTHER THAN ITS GREAT, GIVE IT A TRY
All Reviews for Giblet Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Giblet Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
