Turkey Stock
Ingredients
- 6 individual bay leaves
- 1 bunch Italian flat leaf parsley
- 5 whole carrots, cut into 4-inch chunks
- 5 ribs of celery, cut in fourths
- 3 yellow onions with skins, quartered with skin on
- Whole turkey neck and giblets
- Water
- 2 tablespoons of salt or to taste
Directions
Place onions, celery, carrots, parsley, bay leaves, turkey neck and giblets and salt in a stock pot and cover with water (at least one gallon)
Heat at a low simmer for 90 minutes to two hours.
Strain the stock in a colander and retain the cooked neck and giblets; set stock aside
Remove skin from neck; mince giblets and neck meat and set aside for gravy.
Use stock to moisten stuffing and as base for gravy.
