RIGATONI WITH BRAISED GIBLET SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook the pancetta in a large pot over medium heat, stirring, until slightly crisp, about 5 minutes. Meanwhile, rinse the turkey giblets; chop into 1/2-inch pieces. Add the giblets and neck to the pot; cook until browned, about 5 minutes. Add the onion and red pepper flakes; cook until the onion is soft, about 3 minutes. Stir in the tomato paste, garlic, bay leaves, rosemary and 1 teaspoon salt; cook, stirring, about 5 more minutes.
- Add the wine and cook until slightly reduced, about 5 minutes. Crush the tomatoes into the pot with your hands and pour in the juice from the cans. Add 3 cups water and the parmesan rind, if using. Increase the heat to high, bring to a boil and cook 5 minutes. Stir, then reduce the heat to low. Partially cover and simmer, stirring occasionally, until the meat is falling off the neck bone, 4 to 5 hours.
- Remove the neck; pull the meat off the bone, shred and return the meat to the sauce. Remove the bay leaves. Stir in the parsley; season with salt and pepper.
- Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with the sauce. Top with shaved parmesan.
ITALIAN STYLE GIBLETS
This is a recipe from an Old Italian Church Cook Book. It was served at Italian weddings as one of the first courses. I've benn making this for over 40 years and is served as a side dish or a main dish with Italian Bread and a salad. If you like giblets, you must try this. Also I add 1/2 to 1 cup frozen peas in the last 15 minutes of cooking. Update: You can serve over small shell pasta.
Provided by Naturelover
Categories Poultry
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil giblets in salt water for about 1 hour or until giblets are tender. Use about 1 tablestoon salt and enough water to cover. When done, drain and cut in bite-size pieces, Heat oil in frying pan and cut oinions and brown slowly. Add giblets cover and slowly cook for about 15 to 20 minutes. Stir occasionally. Add rosemary leaves, parsley, marjoram, salt and pepper to taste. Cook until it gets a little sticky. Add wine. Cook slow until wine starts to dry up in pan, Add can of tomato sauce and one can of water, Stir well and simmer covered for about 1/2 hour. More water may be added if more juice is wanted, Taste to see if you have enough seasoning,.
- Optional: 1 can of mushrooms and 1 can of black potted olives, slice. Just heat enough and serve with a crusty Italian bread.
Nutrition Facts : Calories 615.6, Fat 37.9, SaturatedFat 8.3, Cholesterol 544.8, Sodium 700.9, Carbohydrate 15, Fiber 2.6, Sugar 4.6, Protein 42.9
RISOTTO WITH GIBLETS
Provided by Joyce Goldstein
Categories Chicken Rice Appetizer Sauté Rosh Hashanah/Yom Kippur Kosher Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Trim the livers, cutting away any connective pieces and any dark spots. Cut into large bite-sized pieces, keeping the lobes in tact as much as possible. Refrigerate until needed. Trim the chicken hearts of fat.
- Trim all the fat, connective tissue, and gristle from the gizzards, leaving just the meaty parts.
- Warm 3 tablespoons of the olive oil in a large sauté pan over medium heat. Add 1 of the onions, the carrots, and the celery and sauté until softened, 5 to 8 minutes. Add the garlic and the gizzards and hearts and sauté for 5 minutes. Add the wine and let it bubble up in the pan. When it is reduced by half, add enough of the broth to barely cover the gizzards and hearts (about 2 cups). Simmer over low heat until tender, about 1 hour or so. Remove the giblets from the pan with a slotted spoon, transfer to a cutting board, and chop coarsely. Set the giblets aside.
- Pour the remaining broth (about 5 cups) into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer. Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the remaining diced onion and sauté until softened, about 8 minutes. Add the rice and stir until opaque, about 3 minutes. Add a ladleful (about 1 cup) of the simmering broth and stir for 3 to 4 minutes until the broth is absorbed. Reduce the heat and continue to add the broth a ladleful at a time, waiting until each addition is absorbed before adding the next, until the rice kernals are al dente at the center and creamy on the outside, 18 to 20 minutes in all.
- Meanwhile, cook the chicken livers: If you want to keep this kosher, broil the livers until cooked through. If not, you may sauté them in a separate pan in olive oil until golden on the outside and still pink at the center. Season with salt and pepper and set aside; keep warm.
- Just before the rice is ready, stir in the giblets and tomatoes and warm through. Transfer to a warmed serving dish and garnish with the chicken livers. Serve immediately
GIBLET GRAVY
My mother has made this old-fashioned giblet gravy every Thanksgiving for as long as I can remember! It is delicious with turkey and mashed potatoes. Start making this while the turkey is cooking since it requires about two hours of simmering.
Provided by Tikeren
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Cut turkey neck in half. Set liver aside.
- Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
- Mix flour and butter together to form a thick paste.
- Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 8.4 g, Cholesterol 64.3 mg, Fat 12.9 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 496.7 mg, Sugar 1.9 g
GIBLET GRAVY I
My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.
Provided by Mary48
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
- Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
- Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g
OLD FASHIONED GIBLET STUFFING
If you like an old fashioned stuffing, then this one's for you.
Provided by BURPS
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
- Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 20 g, Cholesterol 117.1 mg, Fat 14.1 g, Fiber 1.2 g, Protein 9.1 g, SaturatedFat 7.9 g, Sodium 478.9 mg, Sugar 2.4 g
CHICKEN GIBLETS OR LIVERS
Giblets : The edible inner parts of poultry, including the gizzard, heart, liver and kidneys ....... This recipes was devised to use up all the giblets left over from home slaughtered chickens! You can use either giblets or just livers in this recipe. However, the cooking time for giblets is longer than that for livers. Giblets need 15 - 20 minutes, but the livers should be added only 5 - 8 minutes before serving. Have lots of fresh bread and rolls on hand to dip into the sauce!
Provided by Miss Daisy
Categories Chicken Livers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry the giblets and/or livers in the olive oil until brown.
- Add the spices and seasonings and stir well.
- Add the chopped onion and garlic. Fry for 5 minutes.
- Add wine and simmer gently until cooked.
- If you are cooking giblets only, a little water may be added if necessary.
Nutrition Facts : Calories 506.5, Fat 27.5, SaturatedFat 7.2, Cholesterol 599.9, Sodium 196.5, Carbohydrate 12.5, Fiber 1.1, Sugar 2.7, Protein 45.5
HEARTS AND GIZZARDS (GIBLETS)
This is a pressure cooker recipe; chicken hearts and gizzards are lightly tossed in seasoned flour, then sauteed with onion and cooked to a tender completion. Serve with tossed green salad and mashed potatoes with sour cream, butter, a little milk, salt and pepper.
Provided by BJALLEN
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Rub oil on inside of pressure cooker. Season flour with salt and pepper to taste, then dredge giblets in flour to coat.
- Place chopped onion and giblets in open pressure cooker and saute lightly, shaking or stirring often. Add water.
- Following manufacturer's directions for pressure cooker, cook under 15 pound pressure for about 30 to 45 minutes, or until cooked through and no longer pink inside.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.9 g, Cholesterol 282.2 mg, Fat 3.8 g, Fiber 1.2 g, Protein 20.9 g, SaturatedFat 1 g, Sodium 44.2 mg, Sugar 1.4 g
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