Homemade Turkey Stock

• 2 teaspoons vegetable oil
• 1 turkey neck
• 1 turkey heart
• 1 turkey gizzard
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 8 cups cold water
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black peppercorns
• 3 parsley sprigs
• 1 bay leaf

1. Heat oil in a large stockpot or Dutch oven over medium-high heat. Chop neck, heart, and gizzard into 2-inch pieces; add to pan. Cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and carrot; cook 4 minutes or until tender, stirring frequently. Stir in the water and broth; bring to a boil. Add thyme, peppercorns, parsley, and bay leaf. Reduce heat, and simmer 2 hours. Strain the mixture through a sieve over a large bowl; discard solids. Cool to room temperature. Cover and chill overnight. Skim the solidified fat from surface, and discard fat.
2. Note: Refrigerate leftover stock in an airtight container for 2-3 days, or freeze for up to 3 months.

vegetable oil, turkey neck, turkey heart, turkey gizzard, onion, celery, carrot, cold water, chicken broth, thyme, black peppercorns, parsley, bay leaf

Taken from www.myrecipes.com/recipe/homemade-turkey-stock-0 (may not work)