I agree - make stock and use it for the gravy. Rinse everything, put in soup type pan, cover with water and simmer for a few hours. Add seasoning as desired (salt, pepper, Mrs. Dash, poultry seasoning etc. Remove when stock is done, take any meat from solution, chop it up with liver to make giblet's. Thicken stock with cornstarch or flour stirred into warm water bring to a low boil,for desired thickness. Let sit. Before service warm, add a few tablespoons of wine , cook until alcohol has evaporated, and serve.
I love the neck and the "pupick" Often buy extra packages when available. After making stock, shred the meat from the neck, chop up the "gizzard" and add to stuffing. Makes a whole meal another day. I make extra 8" pans of it and serve when I'm pressed for time for dinner.
If you want to add the liver to one part of your stuffimg, boil separately or saute with onions. Heck, just eat it.
As recommended by the others, I used them to make stock for the gravy (wish I knew in advance about the liver tip, whoops). I first browned the neck in a little oil to give it a roasted flavor. I fished the gizzards out afterward and gave them to the dog as treats! Depending on your definition of "best" use, a friend also mentioned that the parts can be given to the dog raw as an extra special treat :)
Make stock! You can use it for the meal, or freeze it for another time. The only turkey part I'd be wary of throwing in there is the liver, which can get a little bitter when boiled. For help with aromatics to add, take a look here: https://food52.com/blog/11754-how-to-make-stuffing-without-a-recipe
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If you want to add the liver to one part of your stuffimg, boil separately or saute with onions. Heck, just eat it.