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Turkey Giblet Stock for Gravy and Stuffing


Turkey neck, heart, and gizzards (do not include the liver)
5 cups water
2 cups apple cider
1 celery stalk, coarsely chopped
1 apple, coarsely chopped
1 onion, coarsely chopped
1 bay leaf


Combine all ingredients and simmer 2 hours, adding more water if the liquid reduces to less than 5 cups. Strain through a sieve set over a bowl, and discard the solids. The neckmeat can be added to the gravy or stuffing, if desired.

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