Turkey Stock Recipe

Name: Turkey Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Neck and giblets (excluding liver) from turkey; 1 tablespoon vegetable oil; 1 celery rib, coarsely chopped; 1 carrot, coarsely chopped; 1 red onion, coarsely chopped; 1 cup dry white wine; 3 1/2 cups water; 1 cup chicken broth; 1 bay leaf (not California); 4 black peppercorns

Servings: persons

Neck and giblets (excluding liver) from turkey
1 tablespoon vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 red onion, coarsely chopped
1 cup dry white wine
3 1/2 cups water
1 cup chicken broth
1 bay leaf (not California)
4 black peppercorns

1
Pat dry neck and giblets.
2
Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown neck and giblets, turning occasionally, about 5 minutes.
3
Add vegetables and saute, stirring, until golden, about 5 minutes.
4
Add wine and boil 1 minute.
5
Add remaining ingredients and cook at a strong simmer, uncovered, until reduced to about 4 cups, 30 to 45 minutes.
6
Pour stock through a large fine sieve into a large bowl and discard solids.
7
Skim off and discard any fat.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Neck and giblets (excluding liver) from turkey, 1 tablespoon vegetable oil, 1 celery rib, coarsely chopped, 1 carrot, coarsely chopped, and more.

Yes, Turkey Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Stock

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