Try this Turkey Giblet Stock (Nov99) recipe, or contribute your own.
Suggest a better descriptionHeat oil in a 2-quart saucepan over moderately high heat until hot but not smoking and brown neck and giblets. Add remaining ingredients and simmer until reduced to about 4 cups, 40 to 45 minutes. Pour stock through a fine sieve into a bowl. Skim off and discard any fat. Cooks note: ? Stock can be made 1 day ahead. Cool completely, uncovered, then chill, covered. Makes about 4 cups. Gourmet November 1999 Per serving: 286 Calories (kcal); 17g Total Fat; (50% calories from fat); 12g Protein; 25g Carbohydrate; 0mg Cholesterol; 1431mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (888g) | ||
Recipe Makes: 1 servings | ||
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Calories: 115 | ||
Calories from Fat: 90 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1642.1mg | 57 % | |
Potassium 209.7mg | 6 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 3.4g | ||
Protein 2.9g | 4 % | |
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: 115
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