Name: Turkey Stock
Yield: Makes 6 cups
Ingredients: 3 tablespoons vegetable oil; Neck, heart, and gizzard reserved from 14-pound turkey; 3 cups chopped onions; 2 cups choped carrots; 1 cup chopped celery; 6 garlic cloves, peeled; 4 fresh thyme sprigs; 2 small bay leaves; 7 cups low-salt chicken broth; 3/4 cup Madeira

By Michael McLaughlin

October 31, 2002

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