Print Turkey giblet stock
Use this savoury stock to add flavour to gravy or soup, or to moisten stuffing. If you have a carnivorous pet, the leftover meat will make them a special Christmas dinner as well.
Ingredients
- Turkey giblets (heart, liver, gizzard, neck)
- 1 onion, halved or quartered
- 1 celery stalk, roughly chopped or halved
- 1-2 carrots, cleaned or peeled & roughly chopped or halved
- Few black peppercorns
- Few parsley stalks
- 1 bay leaf
- 1 litre water
Method
- Place all ingredients in a saucepan and heat until boiling. Reduce the heat and simmer for 1- 1 ½ hours.
- Occasionally skim as it rises to the top. Strain. Discard the veg and giblets. Leave to cool.
- This will keep in the fridge for a few days or can be frozen.
