INGREDIENTS

INSTRUCTIONS

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.
Yield: 10 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9236
Converted by MM_Buster v2.0l.

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