Giblet and Mushroom Bread Salad

Name: Giblet and Mushroom Bread Salad
Yield: 4 servings
Ingredients: 1 Giblets (liver, neck, heart, and gizzard) from 1 turkey; 1 4 cups low-salt chicken broth; 1 10 tablespoons vegetable oil, divided; 1 1/4 cup minced onion; 1 1 garlic clove, minced; 1 11 cups 1/2-inch cubes country white bread with crust (about 1 pound); 1 1 6-ounce package crimini (baby bella) mushrooms, thinly sliced; 1 1/2 cup 1/4-inch cubes celery; 1 1/2 cup 1/4-inch cubes peeled celery root (celeriac); 1 2 tablespoons chopped fresh parsley, divided; 1 1 tablespoon dried oregano; 1 2 1/2 tablespoons Sherry wine vinegar

From the kitchen of Carly

Turkey giblets become luxurious when simmered with mushrooms, celery root, and crispy bread cubes soaked in rich, savory broth. This is rustic cooking at its best, transforming often-overlooked parts into something deeply satisfying and complex.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Giblets (liver, neck, heart, and gizzard) from 1 turkey
14 cups low-salt chicken broth
110 tablespoons vegetable oil, divided
11/4 cup minced onion
11 garlic clove, minced
111 cups 1/2-inch cubes country white bread with crust (about 1 pound)
11 6-ounce package crimini (baby bella) mushrooms, thinly sliced
11/2 cup 1/4-inch cubes celery
11/2 cup 1/4-inch cubes peeled celery root (celeriac)
12 tablespoons chopped fresh parsley, divided
11 tablespoon dried oregano
12 1/2 tablespoons Sherry wine vinegar

Instructions

Chop liver and transfer to small bowl; cover and refrigerate. Bring broth, neck, heart, and gizzard to boil in heavy large saucepan. Reduce heat to medium; simmer 1 hour. Strain broth into medium bowl; reserve. Remove meat from neck; place in small bowl. Chop heart and gizzard; add to bowl with neck meat.
Heat 2 tablespoons oil in medium skillet over medium heat. Add onion and garlic; sauté until tender, about 3 minutes. Add reserved liver; sauté until cooked through, about 4 minutes. Add chopped neck meat, heart, and gizzard, 1 1/2 cups of reserved broth, and 1/4 cup oil. (Dressing can be made 2 days ahead; cover and refrigerate dressing and any remaining broth separately.)
Preheat oven to 400°F. Divide bread cubes between 2 rimmed baking sheets. Drizzle 2 tablespoons oil over bread on each sheet; toss to coat. Toast bread in oven until golden brown, turning once, about 10 minutes. Transfer to large bowl.
Add mushrooms, celery, celery root, 1 tablespoon parsley, and oregano to bread. Bring dressing to simmer; remove from heat. Stir in vinegar. Pour dressing over bread mixture; toss. If desired, drizzle remaining broth by tablespoonfuls over bread mixture to moisten. Sprinkle remaining chopped parsley over. Let stand at least 10 minutes and up to 1 hour.