Giblet Stock for Gravy | Food | Illinois Extension | UIUC

Ingredients

• 2 teaspoons olive oil
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, coarsely chopped
• Neck and giblets from turkey
• 2 1/2 cups water
• 1 14-ounce fat-free, reduced-sodium chicken stock
• 1 teaspoon whole peppercorns
• 1 teaspoon dried thyme
• 1 bay leaf
• Wash hands with soap and water.
• In a large, heavy saucepan, heat oil over medium heat. Add carrots, celery, onions and turkey neck and giblets. Cook, stirring occasionally, until well-browned, about 15 minutes.