Use this stock to make the Awesome Sausage, Apple and Dried Cranberry Stuffing. It can be made up to two days ahead, stored refrigerated in an airtight container.
INGREDIENTS (for 1 servings):
- 1 neck, giblets, and liver from a turkey
- 6 cups water
- 1 stalk celery, sliced
- 1 carrot, sliced
- 1 onion, quartered
- 2 tangerines, zested
- 1 bay leaf
- 1 teaspoon whole black peppercorns
In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple & Dried Cranberry Stuffing. Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.