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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?

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  1. 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. 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. 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

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

            1. re: ChiliDude

              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

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

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

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

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

                    1. 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.