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You are here: Croan Cottage Blog » Recipes » Blog article: Simple Turkey Giblet Stock

Simple Turkey Giblet Stock

This is the stock I’ll use to make the gravy on Christmas day and it is so much nicer than anything you get from a cube! For the biggest dinner of the year, push the boat out a bit and give this a try. You can make this up on the 23rd and have it ready in the fridge for the big day.


  • Turkey Heart, Liver and Neck (I don’t use the gizzard)
  • 1 onion, sliced in half
  • 1 carrot, roughly chopped
  • 2 cloves of garlic
  • a sprig of fresh parsley or 1 tsp dried
  • 1 celery stalk, roughly chopped
  • 1 bay leaf
  • 1L water
  • 5 or 6 whole black peppercorns
  • A good pinch of good salt


  1. Cut off any sinews or attractive bits from the heart and liver and put them in a large pot with the neck – it may be easier if you chop the neck into smaller pieces (or have the butcher do it for you.
  2. Add the onion, garlic and water, cover and bring to the boil.
  3. Remove from the heat and when the water settles, remove any scum that has formed on the surface.
  4. Add the rest of the ingredients, bring back to the boil and then reduce the heat to simmer (uncovered) for at least 1 hour but preferably 2. Keep an eye on the stock, you want it to reduce by 10 – 20% but not to completely evaporate!
  5. Strain the stock KEEPING THE LIQUID (yes, it has been done).
  6. You can store in the fridge if you will be using it in the next day or 2 or freeze in plastic bags (labelled).

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