Turkey Giblet Stock for Gravy and Stuffing

Ingredients:

• 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

Instructions:

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.

Gravy
Sausage, Apple, and Fennel Stuffing