Try this Turkey Giblet Stock recipe, or contribute your own.
Suggest a better descriptionIn a large deep saucepan bring neck, giblets, broth, water, celery, carrot, and onion to a boil, skimming froth. Add remaining ingredients and cook, uncovered at a bare simmer 2 hours, or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Stock may be made 2 days ahead. Cool stock completely, uncovered, and keep chilled or frozen in an airtight container. Yield: About 6 cup Posted to MC-Recipe Digest V1 #324 Recipe by: COOKING LIVE SHOW #CL8770 From: "Angele and Jon Freeman"
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Serving Size: 1 Serving (1973g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 110 | ||
Calories from Fat: 25 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4741.8mg | 164 % | |
Potassium 955.5mg | 25 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 10.3g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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