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Reviewed: Dec. 27, 2007

thanks!!

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mazzarelli

	Cooking Level: Expert Living In: Long Beach, California, USA
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Reviewed: Dec. 24, 2007

Bland. No flavor at all. My turkey didn't come with a liver so all I had was the neck and giblets, so maybe that had something to do with it, but I had to ad 3 1/2 tsp chicken bouillon just to get it to taste like something.

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Jayme

	Cooking Level: Intermediate Home Town: Ogden, Utah, USA
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Reviewed: Nov. 23, 2007

I wanted to make the Awesome Sausage, Apple & Dried Cranberry Stuffing on this site, so looked for a turkey stock recipe. Luckily, Stacy provided this recipe as well. This was easy to make and was delicious. I didn't have tangerines, so I used orange peel instead. I made the recipe and, as directed, added water to get it to 3 cups. I used 3/4c for the stuffing recipe and most of the rest for my gravy.

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Luv2Cook501


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Reviewed: Nov. 23, 2007

This was first time making giblet stock. I followed the recipe exactly and used this stock for my gravy, which turned out wonderful! Will keep this basic recipe as a keeper for future use.

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SMALLIE81

	Cooking Level: Intermediate Living In: Crofton, Maryland, USA
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Reviewed: Nov. 22, 2007

I wasn't going to make turkey stock, but this morning I decided at the last minute that I would like to give it a shot. Thanks for sharing this recipe, it turned out great! It is very easy to whip up while the turkey is in the oven. Happy Thanksgiving everyone!

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Alyson W.

	Cooking Level: Expert Home Town: Saint Charles, Illinois, USA Living In: Los Angeles, California, USA
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Reviewed: Dec. 21, 2006

I made this stock for Thanksgiving. Out of a question, the best stock I have tried. Highly recommended to everyone.

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ROCIERO


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Reviewed: Nov. 26, 2006

I had to make before I could get the giblets out of my turkey, so I used a pound of turkey gizzards and doubled the recipe. Made a rich, delicious stock.

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Alisa F.


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Reviewed: Nov. 24, 2006

I made this to make 'out of the bird' gravy. Everyone loved it.

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EndoMom


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Reviewed: Nov. 22, 2006

Great stock recipe! I made it for use with the Awesome Sausage, Apple and Cranberry Stuffing. Very easy to make and everyone loved the way it smelled while it was simmering.

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OCFoodLvr

	Cooking Level: Intermediate
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Reviewed: Nov. 21, 2006

Excellent stock! Left my poultry really tender and juicy!

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Lydia

	Cooking Level: Intermediate Living In: Rio De Janeiro, Rio De Janeiro, Brazil
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Reviewed: Sep. 4, 2006

I made this ahead for our upcoming Canadian Thanksgiving and put it in the freezer for my stuffing and gravy. I did a taste test and it was wonderful.

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Reviewer:

Susanna

	Cooking Level: Expert Living In: Hamilton, Ontario, Canada
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Reviewed: Nov. 27, 2005

I needed to make a stock in order to get gravy for my deep-fried turkey. This was so easy to make - made the whole house smell wonderful - and also made a tasty gravy.

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MACLEOD26

	Cooking Level: Intermediate Home Town: Mifflintown, Pennsylvania, USA Living In: Jacksonville, Florida, USA
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Reviewed: Nov. 27, 2004

I made this for Thanksgiving along with the Awesome Stuffing recipe and it was no fuss...very good. You could tell it was made from scratch! Thanks for sharing.

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Reviewer:

DMB4LIFE


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Reviewed: Oct. 9, 2003

Very easy to make

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MERRIMAN


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Reviewed: Oct. 9, 2003

I made this as directed to go with the "Awesome Sausage, Apple and Dried Cranberry Stuffing" as called for. It was not as much fuss as I thought it would be and the results were fantastic.

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BULLCRUNCH


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