Giblets are the edible organs of fowl like turkey, which are usually found inside the cavity of the bird. The giblets typically include the neck, gizzard, heart, and liver, and sometimes the kidneys. Giblets are often used to flavor homemade stock or gravy, and they can also be added to stuffing or pasta sauce. Here are some ways to use turkey giblets:
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Giblet Gravy: The parts, except for the liver, are simmered with herbs and vegetables to make a flavorful giblet stock. Then, the turkey pan drippings, stock, flour, and cream are combined to form a thick gravy, and the chopped giblets are stirred back in at the end.
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Stock: The giblets can be used to make a stock that can be added to the drippings in the roasting pan to make a flavorful gravy.
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Pâté: Turkey giblets are usually significant enough in size that they can be used in a dish like pâté.
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Faux Pâté: Cut up the giblets and toss them in flour. Pan fry with butter, garlic, thyme, and shallots. Add some wine and simmer until the giblets are tender. Throw the whole thing in a blender and blend with more melted butter, salt, and pepper. Let it cool in the fridge to harden.
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Roasting: Roasting pieces like neck, heart, and liver in the oven is a tasty snack.
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Braised and Shredded: Gizzards and hearts are nothing but flavorful muscles and work well braised and shredded in tacos. Livers are delicious hidden as the mystery tang in Bolognese sauce.
It is important to note that the liver can give the stock a bitter flavor, so it is best to roast it instead of simmering it if you want to incorporate it into the gravy.
