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Step 2Make a quick broth
Place all of the giblets into a pot along with one small onion (halved) and one chopped carrot.
Fill the pot with water until it's just covering the giblets.
Add two or three tablespoons of salt (or to taste, if you're watching your blood pressure) along with half a spring of rosemary, three sage leaves and a teaspoon of thyme.
Boil for twenty minutes, stirring occasionally.
NOTES:
As the mixture boils, you'll notice some fat solids floating to the top of the broth. Just skim those off with a wooden spoon and throw away.
The turkey liver can get bitter of it's cooked for too long... I usually leave it out and sautee it for my husband.
Fill the pot with water until it's just covering the giblets.
Add two or three tablespoons of salt (or to taste, if you're watching your blood pressure) along with half a spring of rosemary, three sage leaves and a teaspoon of thyme.
Boil for twenty minutes, stirring occasionally.
NOTES:
As the mixture boils, you'll notice some fat solids floating to the top of the broth. Just skim those off with a wooden spoon and throw away.
The turkey liver can get bitter of it's cooked for too long... I usually leave it out and sautee it for my husband.
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