No matter how fast you prepare Thanksgiving dinner, you must have gravy, and you must have stuffing. And both need homemade turkey stock. This one is fast, even with the time it takes to brown the giblets, neck, and wing tips. You can mostly ignore it while it simmers, but you won’t be able to deny its enriching, ennobling presence in your finished gravy and stuffing.
Learn the story behind the rest of this four hour feast in our series The Recipe.
2000s Recipes + Menus
Quick and Rich Turkey Stock
Makesabout 3 cups
- Active time:25 min
- Start to finish:2 hr
November 2008
- Neck, giblets (excluding liver), and wing tips from a turkey
- 1/2 medium onion
- 1 tablespoon unsalted butter
- 3 cups reduced-sodium chicken broth
- 3 cups water
- 1 carrot, quartered
- 1 celery rib, quartered
- 2 thyme sprigs
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Pat neck, giblets, and wing tips dry, then cook with onion in butter in a large heavy saucepan over medium-high heat, stirring occasionally, until well browned, 15 to 20 minutes. Add broth, water, carrot, celery, and thyme and bring to a boil, then simmer, skimming any foam, until reduced by half, about 1 1/2 hours. Pour through a sieve into a bowl, reserving giblets (if using for gravy) and discarding remaining solids. (Reserve 1 cup stock for stuffing.)
Cooks’ note: Stock can be made 3 days ahead and chilled (covered once cool). Discard any solidified fat.
- Keywords
- ruth cousineau,
- thanksgiving,
- fall,
- poultry,
- soup
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