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Nov 18, 2011 12:43 PM

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.