Recipe information
Total Time
3 hours
Yield
Makes about 8 1/2 cups Servings
Ingredients
5
1/2 pounds turkey wings
Neck, heart, and gizzard reserved from turkey
12
cups low-salt chicken broth
3
large carrots, cut into chunks
3
large celery stalks, chopped
2
medium onions, quartered
2
medium whole leeks (including dark green parts), split lengthwise, rinsed, chopped
Stems from 2 bunches parsley
6
large fresh thyme sprigs
3
Turkish bay leaves
Need to make a substitution?
Preparation
Step 1
Place turkey wings and neck, heart, and gizzard in large pot. Add all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer gently until gizzard is tender, 1 1/2 to 2 hours.
Step 2
Using tongs, transfer neck, heart, and gizzard to plate; reserve. Discard wings. Strain stock and spoon off fat from surface. Measure stock and, if necessary, boil until reduced to 81/2 to 9 cups. DO AHEAD Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Wrap and chill turkey neck, heart, and gizzard separately for making gravy.
Nutrition Per Serving
One serving (1 cup) contains: Calories (kcal) 25.0 %Calories from Fat 18 Fat (g) 0.5 Saturated Fat (g) 0.5 Cholesterol (mg) 5.0 Carbohydrates (g) 1.0 Dietary Fiber (g) 0 Total Sugars (g) 1.0 Net Carbs (g) 1.0 Protein (g) 4.0 Sodium (mg) 140.0