Shortcut Turkey Stock

In a large saucepan, combine:
8 cups chicken stock;
2 scrubbed unpeeled carrots cut into chunks (I used all the carrots in our stuffing recipe, so we didn't use any)
2 celery stalks cut into chunks
1 rinsed unpeeled onion, quartered
Stems from 1 bunch fresh Italian parsley
Reserved Turkey neck, heart and gizzard
Bring to boil. Reduce heat to very low; simmer gently until gizzard is tender about 90 minutes. Transfer neck, heart and gizzardto plae. Strain stock into medium bowl and cool. If adding giblets to gravy, pull meat from turkey neck. Chop neck meat, heart and gizzard. (We did not do this.)
You can do this up to three days ahead of time. Just cover the stock and wrap the giblets and put it all in the fridge.