Giblet Stock for Gravy

Author: Canadian Living

This is a basic stock recipe to go into turkey or goose gravy.

  • Portion size 25 servings


  • neck and giblets of turkey
  • goose
  • 1 onion quartered
  • 1 celery stalk with leaves coarsely chopped
  • 1 carrots chopped
  • 1 clove garlic
  • 1 bay leaf
  • 3 sprigs parsley
  • 2 fresh thyme sprigs
  • 1 whole cloves
  • 1/2 teaspoon peppercorns


Turkey Stock: Chop neck into 5 or 6 pieces; clean gizzard of any fat or membranes and cut in half. Cut heart in half.

In saucepan, bring neck, gizzard, heart and 6 cups (1.5 L) water to boil; skim off foam. Add onion, celery, carrot, garlic, bay leaf, parsley, thyme, clove and peppercorns; cover and simmer over low heat for 2 hours.

Strain, reserving heart and gizzard; trim and chop remaining giblets for gravy. (Make-ahead: Cover and refrigerate stock and giblets separately for up to 1 day.)

Goose Stock: Proceed as for Turkey Stock except add wing tips and increase cloves to 4; cover with 7 cups (1.75 L) water and simmer, covered, for 3 hours. Discard solids.

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Giblet Stock for Gravy