Name: Turkey Stock
Yield: Makes About 2 cups
Ingredients: Neck (halved), gizzard and heart from one 26-pound turkey (see Roast Turkey with Corn Bread-Sausage Stuffing and Giblet Gravy recipe); 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

By Arrow Rock MO

October 31, 2001

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