Giblets and turkey neck
1 stalk celery with leaves, chopped
2 bay leaves
1/2 small onion, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
Separate liver from giblets and refrigerate in Ziploc bag. Put remaining giblets and turkey neck in large saucepan and cover with 6 cups water. Add veggies and spices.
Bring to a boil then reduce heat and simmer covered for 2 1/2 hours.
Add liver and cook 15 minutes more.
Remove giblets from liquid. Remove bay leaves, then liquefy in blender with veggies.
Chop giblets and add to liquid. Heat and add additional
Salt and pepper to taste.
Serve as a thin “au jus” over turkey and dressing, or continue to cook uncovered to reduce the volume down further.
About 10 carbs in the entire recipe.
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