Reviewed: Nov. 26, 2011

A great & tasty way to use up all the turkey! Did NOT add the liver and threw in a fresh sage leaf since I did not have any bay leaves. Turned out a very good!

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3 users found this review helpful

Reviewer:

LAURAMA

Cooking Level: Expert

Reviewed: Nov. 25, 2011

It came out good w/changes. Gave liver to cats, used one tangerine zest and used 4-color peppercorns. I also used my Quick Roux recipe to thicken.

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2 users found this review helpful

Reviewer:

atasteofcreole

Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Nov. 19, 2011

Loved the ease of the recipe, and it made my gravy taste great!

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2 users found this review helpful

Reviewer:

MrsFisher0729

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 20, 2010

I have made this stock and the accompanied stuffing for the last several years. I was freaking out because I misplaced my recipe folder. Thank goodness I was able to remember where this was on the Internet because this stock is amazing and wonderful for a beginner. And the apple/sausage stuffing it goes with is perfection as well!

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7 users found this review helpful

Reviewer:

JanL

Reviewed: Oct. 10, 2010

I didn't know that I would need this but made it anyway- brilliant gravy and bird turned out tasty. Thanks

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3 users found this review helpful

Reviewer:

KitchenKlutz

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Reviewed: Jan. 21, 2010

I've been a vegetarian for 21 years!!! Faced with a neck and bag of giblets I was mortified! If I can do this anyone can. Gonna attempt a turkey stew now...wish me luck carnivores! P.S. No I won't be eating it.

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4 users found this review helpful

Reviewer:

Katie

Cooking Level: Intermediate

Home Town: Lancaster, Lancashire, England, U.K.

Living In: Milton, Ontario, Canada

Reviewed: Dec. 1, 2009

This turned out wonderfully! I have never tried to make my own turkey stock and this made for an amazing gravy! It made my gravy really flavorful and much less SALTY. I will be doing this every year, although I have to admit I didn't add the liver... just couldn't do it.

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10 users found this review helpful

Reviewer:

Funston Foods

Reviewed: Nov. 29, 2009

I used this to make Savory Turkey Gravy from this site and it worked out great!

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4 users found this review helpful

Reviewer:

Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Paso Robles, California, USA

Reviewed: Nov. 26, 2009

It smells like Thanksgiving in here! This stock was so good and easy, a great way to use those giblets! I used this recipe to make the "Savory Turkey Gravy" recipe from this site, so I did eliminate the tangerine zest because I wasn't sure I wanted citrusy gravy.

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12 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Nov. 26, 2009

It was good for the Turkey. I wasnt sure wht was the liver I just assumed it was the piece that looked different. It was perfect for Thanksgiving Turkey.

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4 users found this review helpful