A flavourful base like this is the secret to great gravy.
- Portion size 500 servings
- 6 cups water
- 1 onion chopped
- 1 carrots chopped
- 1 stalk celery chopped
- Turkey giblets heart and neck
In saucepan, combine water, onion, carrot, celery and turkey parts; bring to boil. Reduce heat to low and skim off fat; cook for 3 hours. Strain into measuring cup to make 2 cups (500 mL). (Stock can be covered and refrigerated for up to 1 day.)