Turkey Giblet Stock

However unpromising the giblets look, they make a wonderful stock for the turkey gravy and the meat from them will provide a Christmas lunch for a deserving cat or dog.

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Turkey Giblet Stock
 turkey giblets including neck and liver
 1 onion, sliced in half
 1 carrot, sliced in half lengthways
 a few parsley stalks
 1 celery stalk (plus a few leaves)
 1 bay leaf
 6 whole black peppercorns


First wash the giblets and put them in a saucepan with the halved onion, then cover with 1½ pints (900 ml) water and bring up to simmering point.

After removing any surface scum with a slotted spoon, add the remaining ingredients, half cover the pan with a lid and simmer for 1½-2 hours. Then strain the stock and store, covered, in the fridge.

I always think that it's when the giblet stock is simmering that you get the first fragrant aromas of Christmas lunch which fill you with the pleasure of anticipation!

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