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Non-gravy, non-stock uses for turkey giblets

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FoodPopulist Nov 18, 2011 12:43 PM

Last year, someone else was cooking the bird, but no gravy, so I decided to bring giblet gravy. I bought a package of giblets at the grocery. It turned out to be too many giblets, so I seasoned the leftovers simply with salt and pepper and broiled. It was tasty but tough. (My father suggested boiling them to soften them up.)

Sadly, I didn't stock up during the post holiday giblet sale and freeze a few pounds. This year, I will do so and play around. I'm sure I will fry some and spice a few up. Maybe I will chop a couple and serve with pasta. I won't be pickling them, though.

Does anyone have any favorite uses for giblets that aren't gravy or stock/broth/soup?

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    wattacetti RE: FoodPopulist Nov 18, 2011 12:48 PM

    Confit in duck fat. They come out really tender that way and store really well afterwards. Salads, sandwiches, straight-out snacks, and an addition to stuffing.

    If you want to do high-heat, you may want to cut thin and flash-sear.

    1. todao RE: FoodPopulist Nov 18, 2011 12:50 PM

      You can grind them and include them in a meat loaf, sauté the ground giblets and use them in a spaghetti sauce, use them in tacos or enchiladas or simply broil them and serve with crackers for a light lunch.

      1. c
        chileheadmike RE: FoodPopulist Nov 18, 2011 12:51 PM

        Dirty rice.

        1. c
          ChiliDude RE: FoodPopulist Nov 18, 2011 12:59 PM

          Please define the giblets that you bought. Were they just the livers? If so, make chopped liver pate with them. Believe it or not, I just made some chopped chicken liver pate. I make it with a pound of chicken livers, hard boiled eggs, onion, half a green pepper, salt and olive oil instead schmalz (rendered fowl fat).

          3 Replies
          1. re: ChiliDude
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            wattacetti RE: ChiliDude Nov 18, 2011 01:05 PM

            Interesting - from reading the OP's "tasty but tough" comment, I immediately thought gizzards.

            1. re: ChiliDude
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              FoodPopulist RE: ChiliDude Nov 18, 2011 03:54 PM

              I think they were gizzards, possibly with hearts, and maybe with liver. I have seen pate recipes using liver mixed with some of the other stuff.

              1. re: FoodPopulist
                paulj RE: FoodPopulist Nov 18, 2011 04:28 PM

                Gizzards need long cooking; hearts a bit less; liver much less. Liver has the strongest flavor.

            2. paulj RE: FoodPopulist Nov 18, 2011 01:15 PM

              Red cooked gizzards comes to mind. I have done this with chicken and duck gizzards but not turkey. Basically simmer them till tender (more or less) in a broth that rich in soy sauce, with some sweet, and spices like star anise.

              1. zuklaak RE: FoodPopulist Nov 18, 2011 01:48 PM

                My mother used to cut them up fine and add to the stuffing she was making.

                1. ipsedixit RE: FoodPopulist Nov 18, 2011 08:44 PM

                  Stir-fry or sautee in some EVOO (or if you want to gild the Lilly, some bacon fat), with onions and garlic.

                  1. hill food RE: FoodPopulist Nov 18, 2011 08:55 PM

                    and in addition to ipse's idea, on a spinach salad like lardons

                    1. greygarious RE: FoodPopulist Nov 18, 2011 08:56 PM

                      Thanks to Sam Fujisaka, I made gizzard stroganoff, which was great. He was right, God rest his soul, you'd think they were beef. Only later did I learn they are super high in cholesterol so I never made them again. They need low, slow cooking to become tender.

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