Giblet And Mushroom Bread Salad Recipe

Name: Giblet And Mushroom Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Giblets (liver, neck, heart, and gizzard) from 1 turkey; 4 cups low-salt chicken broth; 10 tablespoons vegetable oil, divided; 1/4 cup minced onion; 1 garlic clove, minced; 11 cups 1/2-inch cubes country white bread with crust (about 1 pound); 1 6-ounce package crimini (baby bella) mushrooms, thinly sliced; 1/2 cup 1/4-inch cubes celery; 1/2 cup 1/4-inch cubes peeled celery root (celeriac); 2 tablespoons chopped fresh parsley, divided; 1 tablespoon dried oregano; 2 1/2 tablespoons Sherry wine vinegar

Servings: persons

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

1
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.
2
Heat 2 tablespoons oil in medium skillet over medium heat. Add onion and garlic; saute until tender, about 3 minutes. Add reserved liver; saute 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.)
3
Preheat oven to 400u00b0F. 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.
4
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.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Giblets (liver, neck, heart, and gizzard) from 1 turkey, 4 cups low-salt chicken broth, 10 tablespoons vegetable oil, divided, 1/4 cup minced onion, and more.

Yes, Giblet And Mushroom Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Giblet And Mushroom Bread Salad

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