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Turkey Giblet and Neck Broth (3½ cups)


  • Giblets and neck from one turkey
  • Two cups of chicken broth
  • Two cups water
  • Two celery sticks, chopped
  • Two sprigs, of fresh thyme
  • One sprig, of fresh sage
  • One sprig, of fresh rosemary
  • One medium onion, quartered
  • One teaspoon of black peppercorns


  1. Pour all ingredients into a saucepan and boil, then reduce the heat and cover. Simmer for one hour on low heat, then pour through a mesh strainer to catch the solids. Use this broth to make stuffing, soups, sauces, or gravy.
  2. Combine with pan drippings for extra flavor. Giblet broth will keep for three days in the fridge.

If you want a visual direction, watch this video.

  • Author: Bobby