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Turkey Broth With Giblets

Holidaycooking's picture
  Onion 1 Medium, cut in quarters
  Water 4 Cup (64 tbs)
  Canned chicken broth 13 Ounce (1 Can)
  Carrots 2 Medium, chopped
  Parsley sprigs 4 Large
  Bay leaf 1
  Dried thyme leaves 1 Teaspoon, crushed
  Whole black peppercorns 10

For broth, combine giblets and neck, water and chicken broth in 3-quart saucepan.
Bring to a boil over high heat; skim off foam.
Stir in onion, carrots, parsley, bay leaf, thyme and peppercorns.
Reduce heat to low.
Simmer, uncovered, 1 1/2 to 2 hours, stirring occasionally.
Cool to room temperature.
Strain broth; set aside.
If broth measures less than 3 cups, add water to equal 3 cups liquid.
If broth measures more than 3 cups, bring to a boil and heat until liquid is reduced to 3 cups.
Remove meat from neck and chop giblets finely; set aside.
Broth may be prepared up to 1 day before serving.
Cover giblets and broth separately and refrigerate.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 213 Calories from Fat 28

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 0.96 g4.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 208.6 mg8.7%

Total Carbohydrates 40 g13.4%

Dietary Fiber 9.2 g36.7%

Sugars 15.1 g

Protein 11 g22.9%

Vitamin A 420.7% Vitamin C 52.8%

Calcium 21.2% Iron 47.1%

*Based on a 2000 Calorie diet

Turkey Broth With Giblets Recipe