Liver and heart is my favorite. One time I got a bird with two livers packed in it instead of one. The only thing I hate is when the packers forget to remove the gallbladder. Even if I don't rupture it the bitter taste still seeps into the offal and the inside of the chicken/turkey.
Don't care as much for the gizzards, which I'll still eat but meh. Also the neck I use to make gravy, but I think it's awkward to eat. I pick some of the meat off and toss the rest. Also sometimes the trachea is still attached to it.
You need giblets to make stuffing. Cover w water, simmer for an hour, remove giblets to cool and dice, put a cube of butter on top and let it melt. Reserve that. Strip meat off the neck. Give neck to happy cats. Dice everything.
I don't use the liver (stick the liver in the microwave and feed it to the dogs). Everything else gets minced and then it gets cooked with the neck in the pot. This Christmas I used half beef, half lamb and it was amazing. Use beef broth for the best flavor and nice dark color.
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