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Active Time
25 min
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Total Time
1 1/2 hr
Classic Italian stock vegetables enhance this amber-gold broth for an unbeatable gravy that really complements the turkey.
Ingredients
Makes 4 1/2 cups
Pat neck and giblets dry. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and garlic and sauté until golden, about 5 minutes. Add wine (if using) and boil 1 minute. Add remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper and briskly simmer, uncovered, until reduced to 4 1/2 cups, 45 minutes to 1 hour. (If you have less, add water; if you have more, continue to reduce.) Strain through a large sieve into a large bowl, discarding solids. Skim off and discard fat.
Stock can be made 2 days ahead and chilled, uncovered, until cool, then covered. Discard any solidified fat.
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Reviews (4)
Back to Top简单的美味!这将是我的首选良方turkey stock. Looking forward to trying it with chicken.
WJM228
Newton, MA
11/27/2013
I loved the flavor of this stock. I bought a small turkey a few days before Thanksgiving and used the neck and giblets for this stock and simultaneously used the turkey legs to make the Turkey Stock recipe from Gourmet, Nov 2006. Two great resources to have ahead of time.
Anonymous
Vienna, VA
12/19/2010
This was a very nice stock and added the right dimension to the rest of the trio, Stuffed Turkey with Lemon, Oregano & Red Onions and the Italian Sausage and Bread Stuffing of Gourmet, Oct 2007
Anonymous
Vienna, VA
12/19/2010
I made this stock on Thanksgiving, it was easy and awesome. I used it to baste the Turkey, and to make my stuffing. I used the remaining stock to make the gravy. Everything was delicious.
rachina
Breckenridge, Co.
12/24/2007
