Turkey offal help needed

[Rich.H]

Hoping some kind folk on here can give me some recipe ideas. Some family friends with a small holding this year got a batch of turkeys to grow on and sell in time for christmas. With the slaughter day coming this week I offered to help out as neither of the couple have had any experience in slaughtering or drawing birds. In return I've asked for all the necks, hearts, liver, kidneys, and gizzards.

I now realise that I know very little actual recipes apart from single item stand alone dishes such as fried liver etc. Does anyone have any ideas I can use for what will be a glut of offal to keep me well on into march.

[cideristhefuture]

what about using it in stuffing?

use the liver and kidney (cut hard bit from middle of kidney). Fry onions and add a bit of good pork mince with bread crumbs, sage and an egg. Dont have to eat all at once, will freeze well.

[Odsox]

Don't you get giblets with a turkey nowadays then ?
You always used to and certainly still do here, I would feel robbed if I bought a fresh turkey with no little bag of giblets inside.
What do people make giblet gravy with, or does that come ready made in a carton ?

[The Riff-Raff Element]

The gizzzards can be cleaned and used (either confit or fresh) hot in salads. Chicken hearts cooked as grilled brochettes are very popular in South America - I suppose turkey hearts would work too.

[MKG]

Neck and liver (starting with the neck cooked and the livers raw) make a very good base for a pate. Use any pate recipe. You'd be surprised just how much meat you can get from a decent turkey neck. Maybe the kidneys too, but the hearts will tend to be a bit chewy.

[boboff]

Definately make stock, and pate.
You might want to try getting some pigs feet ( Very Cheep from Morrisons) and making a Braun / Haslet style meat loaf thing.
Dog Food for the left overs in our house.

[Carltonian Man]

We always eat the heart from any game that comes our way, even the occasional roadkill hare which have quite big and well used hearts. They take a bit more sorting than say breast meat, but we find it’s worth the little extra effort and the preparation avoids the usual “like eating rubber bands” thing. Shop bought lambs hearts get treated the same way too.
Cut the top off the heart (like you’re preparing a sweet pepper) which gets rid of most of the valves etc. Then cut away anything from both inside and outside that doesn’t look or more importantly feel like soft muscle. The meaty offcuts can be used to make gravy. What’s left is sliced into strips and pan fried in olive oil and black pepper until just cooked.

[elisabeth]

I live in SW France where gizzards are a real treat and can be pricey. Just Google "Gesiers confit" and you'll find heaps of gizzard recipes. I've also slowishly cooked hearts with smoked paprika and chilli, serving with cocktail sticks through them for halloween...it terrifies the children at the door!!
Stuffed necks are good too.