Get a jumpstart on Thaksgiving dinner! Want less kitchen-time and more together-time on Thanksgiving? Whip up this delicious turkey stock now, and making gravy, stuffing and more will be a breeze. The trick? Ask the butcher for just the turkey giblets and neck. Brown in a large saucepan over medium heat, about ten minutes. Then add a chopped large onion, 2 whole carrots and two stalks celery with leaves. Cook about fifteen minutes. Add seven cups of water and let simmmer. Add two bay leaves, salt, pepper, or skip salt and use Mrs Dash original seasonings, sage, thyme, and rosemary. Bring to a boil and then reduce heat to low, cover partially, and cook for two hours. If you have a large crockpot, use that. Strain out solids, and you’ll have the best turkey broth ever. Freeze. When you make gravy from the thawed stock, heat broth over medium heat while whisking in flour just a little at a time. This stock will also go into your stuffing (leave out the butter and use soy butter spray) and a base for turkey soup.
What is your hugest Thanksgiving disaster? Mine was buying ultra-cheap wine glasses, and when filled, they broke, all twelve of them!