Giblet and Mushroom Bread Salad

Name: Giblet and Mushroom Bread Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 liters 1/2-inch cubes country white bread with crust (about 1 pound); 118 milliliters 1/4-inch cubes celery; 118 milliliters 1/4-inch cubes peeled celery root (celeriac); 170 grams package crimini (baby bella) mushrooms, thinly sliced; 2 Tbsps chopped fresh parsley, divided; 1 garlic clove, minced; 946 milliliters low-salt chicken broth; 59 milliliters minced onion; 1 Tbsp dried oregano; 3 Tbsps Sherry wine vinegar; 1 Giblets (liver, neck, heart, and gizzard) from turkey; 10 Tbsps vegetable oil, divided

Giblet and Mushroom Bread Salad might be just the side dish you are searching for. This dairy free recipe serves 8. One serving contains 327 calories, 13g of protein, and 21g of fat. Head to the store and pick up sherry wine vinegar, oregano, cubes celery root, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

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Broth

Liver

Equipment you will use

Sauce Pan

Bowl

Remove meat from neck; place in small bowl. Chop heart and gizzard; add to bowl with neck meat.

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Meat

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Bowl

Heat 2 tablespoons oil in medium skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onion and garlic; sauté until tender, about 3 minutes.

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Garlic

Onion

Add reserved liver; sauté until cooked through, about 4 minutes.

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Liver

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.)

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Broth

Meat

Cooking Oil

Preheat oven to 400°F. Divide bread cubes between 2 rimmed baking sheets.

Ingredients you will need

Bread Cubes