Ingredients
Neck, heart and gizzard reserved from 20-22 lb turkey
4 cups canned low salt chicken broth
4 celery stalks, sliced
1 onion sliced
1 tsp dried thyme, crumbled
Preparation
Place all ingredients in large saucepan; bring to a boil. Reduce heat; simmer until liquid is reduced to 1 1/2 cups, about 1 hour.
Strain stock into bowl, reserving turkey parts. Remove meat from neck. Chop neck meat, heart and gizzard; place in bowl.
