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Discussion in 'Homesteading Questions' started by tinknal, Nov 9, 2005.
Just kaked some turkeys, anybody have a good easy giblet recipe?
Soupe aux gesiers--a french Canadian specialty: pressure cook gizzards with a bit of water and onion until tender, about 40 minutes, then proceed with your favorite chicken stew recipe, using a bit of summer savory as the predominant spice. Grandma added the heart, too.
I used to saute the hearts and livers and make a gravy for them, then serve to my dad over toast or rice.
dice the innards (liver, heart, gizzard) then saute with onions, deglaze with liquid of choice (wine, beer, juice, stock, water whatever you like) pour over your dry stuffing ingredients, mix and stuff the bird or bake separately in a covered dish
I really don't like giblets but my little dog loves them. It's a win-win situation. I try to be careful about giving her table scraps so the giblets are a real treat for her.