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Giblet Stock

Yield: Yields about 4 cups.

Reserve about a cup of this stock to moisten the stuffing before baking. Use the rest for making either Madeira Gravy or Pan Gravy with Herbs.


  • 1 Tbs. unsalted butter
  • Giblets from one 12- to 14-lb. turkey (excluding liver)
  • 1 carrot, cut in 2-inch pieces
  • Skin and outer layers from 1 onion 
  • Leafy tops of 3 to 4 ribs celery
  • 1 bay leaf
  • 3 or 4 whole cloves

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 20
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 20
  • Sodium (mg): 10
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1


  • Set a 4-qt. saucepan over medium-high heat and melt the butter. Add the giblets (the neck, heart, and gizzard; reserve the liver for the sausage stuffing, if making) and stir until the giblets are browned, 7 to 10 minutes.
  • Add the carrot, onion, celery tops, bay leaf, and cloves. Cook until the vegetables begin to brown, about 5 minutes. Add 12 cups water, bring to a boil, and reduce the heat to low. Simmer, uncovered and undisturbed, until the liquid is reduced to about one-third its original volume, about 3 hours. If too much water evaporates and the giblets threaten to dry out, add more water. Strain into a measuring cup or bowl, pressing on the solids to extract all the liquid; you should have about 4 cups. Discard the solids.


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