Non-gravy, non-stock uses for turkey giblets
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?
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.
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.
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).
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.