- Portion size 5 servings
- Credits : Canadian Living Magazine: October 2003
Ingredients
Method
Chop turkey neck into 5 or 6 pieces; cut gizzard and heart in half. Place in large saucepan. Add 8 cups (2 L) cold water and bring to boil; skim off foam.
Add onion, celery, garlic, parsley, cloves, bay leaf, salt and peppercorns; cover and simmer over low heat for 2 hours. Strain. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)
Nutritional facts Per 1/4 cup (50 mL) : about
- Sodium 56 mg
- Protein 1 g
- Calories 10.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate trace
%RDI
- Iron 1.0
