Rating: 4.65 stars
57 Ratings
  • 5 star values: 45
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This recipe is used to make Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple and Cranberry Stuffing--or your favorite gravy. To make life easy on Thanksgiving Day, prepare this stock in advance. (Note: This stock can be made up to two days in advance. Allow stock to cool completely, uncovered. Keep chilled in an airtight container, in refrigerator, until ready to use).

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.

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  • Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple and Dried Cranberry Stuffing (see Cook's Note). Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.

Cook's Notes:

I use this stock for my Awesome Sausage, Apple and Cranberry Stuffing recipe.

Nutrition Facts

407 calories; protein 49.7g; carbohydrates 26.6g; fat 10.7g; cholesterol 688.1mg; sodium 334.6mg. Full Nutrition
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Reviews (35)

Most helpful positive review

Rating: 4 stars
11/27/2005
I needed to make a stock in order to get gravy for my deep-fried turkey. This was so easy to make - made the whole house smell wonderful - and also made a tasty gravy. Read More
(29)

Most helpful critical review

Rating: 1 stars
12/24/2007
Bland. No flavor at all. My turkey didn't come with a liver so all I had was the neck and giblets so maybe that had something to do with it but I had to ad 3 1/2 tsp chicken bouillon just to get it to taste like something. Read More
(1)
57 Ratings
  • 5 star values: 45
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/27/2005
I needed to make a stock in order to get gravy for my deep-fried turkey. This was so easy to make - made the whole house smell wonderful - and also made a tasty gravy. Read More
(29)
Rating: 5 stars
10/09/2003
Very easy to make Read More
(24)
Rating: 5 stars
11/27/2004
I made this for Thanksgiving along with the Awesome Stuffing recipe and it was no fuss...very good. You could tell it was made from scratch! Thanks for sharing. Read More
(21)
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Rating: 5 stars
10/09/2003
I made this as directed to go with the "Awesome Sausage Apple and Dried Cranberry Stuffing" as called for. It was not as much fuss as I thought it would be and the results were fantastic. Read More
(17)
Rating: 5 stars
11/27/2009
It smells like Thanksgiving in here! This stock was so good and easy a great way to use those giblets! I used this recipe to make the "Savory Turkey Gravy" recipe from this site so I did eliminate the tangerine zest because I wasn't sure I wanted citrusy gravy. Read More
(14)
Rating: 5 stars
12/01/2009
This turned out wonderfully! I have never tried to make my own turkey stock and this made for an amazing gravy! It made my gravy really flavorful and much less SALTY. I will be doing this every year although I have to admit I didn't add the liver... just couldn't do it. Read More
(14)
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Rating: 5 stars
11/24/2010
I have made this stock and the accompanied stuffing for the last several years. I was freaking out because I misplaced my recipe folder. Thank goodness I was able to remember where this was on the Internet because this stock is amazing and wonderful for a beginner. And the apple/sausage stuffing it goes with is perfection as well! Read More
(10)
Rating: 5 stars
01/21/2010
I've been a vegetarian for 21 years!!! Faced with a neck and bag of giblets I was mortified! If I can do this anyone can. Gonna attempt a turkey stew now...wish me luck carnivores! P.S. No I won't be eating it. Read More
(8)
Rating: 5 stars
11/22/2006
Great stock recipe! I made it for use with the Awesome Sausage Apple and Cranberry Stuffing. Very easy to make and everyone loved the way it smelled while it was simmering. Read More
(8)
Rating: 1 stars
12/24/2007
Bland. No flavor at all. My turkey didn't come with a liver so all I had was the neck and giblets so maybe that had something to do with it but I had to ad 3 1/2 tsp chicken bouillon just to get it to taste like something. Read More
(1)