Recipe information
Yield
Makes about 2 cups
Ingredients
Neck (halved), gizzard and heart from one 26-pound turkey
3 cups canned low-salt chicken broth
1 onion, chopped
1 celery stalk, chopped
1 carrot, peeled, chopped
4 large fresh parsley sprigs
12 whole black peppercorns
Preparation
Mix all ingredients in medium saucepan. Bring to boil over high heat. Reduce heat to medium-low. Cover; simmer until gizzard is tender, about 1 hour 30 minutes. Strain stock into medium bowl. Transfer neck, gizzard, and heart to bowl; cool. Trim meat from neck. Chop neck meat, gizzard, and heart. Transfer to small bowl; reserve for gravy. (Can be made 1 day ahead. Cover stock and giblets separately; chill.)
