This quick stock, which uses the turkey's neck, heart, and gizzard to enrich purchased turkey or chicken stock, makes enough for the stuffing, mole sauce, and turkey and gravy.

Ingredients

　　2 quarts turkey or chicken stock or canned low-sodium chicken broth

　　Neck, heart, and gizzard reserved from turkey

　　In large stock pot over high heat, combine stock, neck, heart, and gizzard. Bring to boil, then lower heat to moderately low and simmer, uncovered, 20 minutes. Strain through fine-mesh sieve, pressing on solids to extract all liquid. Discard solids. (Stock can be made up to 3 days ahead and refrigerated until ready to use.)