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Turkey Giblet Stock

Photo by flickr user mbiddulph

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


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.


  • Neck and giblets/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
  • 1 tsp. whole black peppercorns

Sherried Cider Turkey Giblet Gravy

Photo by wikimedia user unknown

The perfect gravy to go with your baked turkey. You haven't had gravy until you've tried this recipe.


Skim fat from turkey pan juices, reserving 1/4 cup of fat. Deglaze turkey pan with sherry over medium-high heat, scraping up brown bits. Stir in cider. Bring mixture to a boil, then remove pan from heat.

In a heavy saucepan, whisk together reserved fat and flour to make a roux, cooking over moderately low heat, whisking frequently, for 3 minutes. Add sherry mixture and 2 cups stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally, 10 minutes. Season with salt and pepper, if needed. Transfer to heated gravy boat.


  • 1 cup dry sherry
  • 1 cup sparkling apple cider
  • 6-8+ Tbsp. all-purpose flour (or Wondra)
  • 2 cups turkey giblet stock (or chicken broth)

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