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A Twist on the Traditional Thanksgiving Menu: Giblet Broth

By Lucinda Hutson
October/November 1998
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Several hours or the day before roasting a turkey, simmer the giblets and neck to make a flavorful broth to moisten the cornbread dressing and baste the turkey. You may substitute canned or frozen chicken or vegetable broth.

•Turkey giblets and neck
•1 onion, quartered
•3 celery tops
•1/2 teaspoon coriander seeds
•1/4 teaspoon whole allspice
•1 bay leaf
•Several sprigs fresh thyme
•4 cups chicken stock
•Salt and pepper to taste

1. Rinse the giblets and neck and place them in a saucepan with the seasonings and stock. Bring to a boil, skim off any foam, then simmer, partly covered, for 50 minutes.

2. Strain and reserve the broth. Shred the meat from the cooled neck and chop the giblets; reserve for your favorite gravy or another use.

3. Refrigerate until ready to use.

Check out the original article, A Twist on the Traditional Thanksgiving Menu.








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