Name: Turkey Giblet Stock
Cook time: 25 min
Total time: 1 1/2 hr
Yield: Makes 4 1/2 cups
Ingredients: Neck and giblets (excluding liver) from turkey; 2 tablespoons vegetable oil; 1 celery rib, coarsely chopped; 1 carrot, coarsely chopped; 1 large onion, coarsely chopped; 2 garlic cloves, smashed; 1 cup dry white wine (optional); 3 cups water; 3 cups reduced-sodium chicken broth

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Photo by Chelsea Kyle

Classic Italian stock vegetables enhance this amber-gold broth for an unbeatable gravy that really complements the turkey.

Cooks' note:

Stock can be made 2 days ahead and chilled, uncovered, until cool, then covered. Discard any solidified fat.

Recipe notes

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