Don’t let those giblets go to waste…make some great turkey stock instead (perfect for making gravy.)

Ingredients

• Neck and giblets (including liver) from turkey
• 5 cups chicken broth
• 5 cups water
• 1 rib of celery, chopped
• 1 carrot, chopped
• 1 white onion, quartered
• 1 bay leaf
• 1/2 tsp. dried thyme, crumbled
• 1 tsp. whole black peppercorns

Preparation

In a large saucepan combine neck and giblets, chicken broth, water, celery, carrot, and onion. Bring to a boil, skimming froth. Add bay leaf, thyme, and peppercorns. Cook at a bare simmer, about 2 hours, until the liquid is reduced by half (about 5 cups.) Strain stock through a fine sieve into a bowl. May be made 2 days in advance.