Recipe courtesy of Rick Rodgers
Yield:
10 cups
Level:
Easy

Ingredients

Directions

Use the giblets from your turkey. With a heavy cleaver or large knife, chop the turkey neck into 2 to 3-inch pieces. Trim the liver and refrigerate (if it is added to the broth too soon, the liver will overcook and make the broth bitter). In a large saucepan, heat 1 tablespoon vegetable oil over medium-high heat. Add the neck, heart, and gizzard and brown on all sides, about 10 minutes. Stir in 1 quartered small onion and 1 coarsely chopped small carrot. Add a 13 3/4-ounce can reduced-sodium chicken broth and enough cold water to cover the giblets by 1 inch. Bring to a simmer, skimming off the foam that rises to the surface. Add 1/4 teaspoon dried thyme, 1/4 teaspoon salt, and 8 peppercorns. Reduce the heat to low and simmer, partially covered until the giblets are very tender, about 2 hours. Add the turkey liver and simmer until cooked through, 15 to 20 minutes. Strain, reserving the stock, if desired. Cool the giblets. Pull the meat off the neck. Chop the neck meat, heart, gizzard, and liver. Stir into he Bread Stuffing 101 along with the bread cubes.

IDEAS YOU'LL LOVE

Stuffed Double-Cut Pork Loin Chops

Recipe courtesy of Guy Fieri

Brie-Stuffed Mushrooms

Recipe courtesy of Ree Drummond

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Lebanese Stuffed Grape Leaves

Recipe courtesy of Laura Turcotte

Stuffed Artichokes

Recipe courtesy of Giada De Laurentiis

Stuffed Arancini

Recipe courtesy of Giada De Laurentiis

Quinoa Stuffed Poblano Peppers

Sausage-Spinach Stuffed Shells

Recipe courtesy of Food Network Kitchen

Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese

Recipe courtesy of Anne Burrell

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking