Active Time

　　25 min

　　Total Time

　　1 1/2 hr

　　Classic Italian stock vegetables enhance this amber-gold broth for an unbeatable gravy that really complements the turkey.

Ingredients

　　Neck and giblets (excluding liver) from turkey

　　2 tablespoons vegetable oil

　　1 celery rib, coarsely chopped

　　1 carrot, coarsely chopped

　　1 large onion, coarsely chopped

　　2 garlic cloves, smashed

　　1 cup dry white wine (optional)

　　3 cups water

　　3 cups reduced-sodium chicken broth

　　Pat neck and giblets dry. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and garlic and sauté until golden, about 5 minutes. Add wine (if using) and boil 1 minute. Add remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper and briskly simmer, uncovered, until reduced to 4 1/2 cups, 45 minutes to 1 hour. (If you have less, add water; if you have more, continue to reduce.) Strain through a large sieve into a large bowl, discarding solids. Skim off and discard fat.

　　Cooks' note:

　　Stock can be made 2 days ahead and chilled, uncovered, until cool, then covered. Discard any solidified fat.