Giblet and Mushroom Bread Salad

Ingredients for Giblet and Mushroom Bread Salad

• Giblets (liver, neck, heart, and gizzard) from 1 turkey

• 950ml low-salt chicken broth

• 10 tablespoons vegetable oil, divided

• 60ml minced onion

• 1 garlic clove, minced

• 2650ml 1/2-inch cubes country white bread with crust (about 450g )

• 1 170g package crimini (baby bella) mushrooms, thinly sliced

• 50g 1/4-inch cubes celery

• 50g 1/4-inch cubes peeled celery root (celeriac)

• 2 tablespoons chopped fresh parsley, divided

• 1 tablespoon dried oregano

• 40ml Sherry wine vinegar

How to make Giblet and Mushroom Bread Salad

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, 350ml reserved broth, and 60ml oil. (Dressing can be made 2 days ahead; cover and refrigerate dressing and any remaining broth separately.)

Preheat oven to 204°C. 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.