Giblet and Mushroom Bread Salad

A rustic bread salad featuring turkey giblets, crimini mushrooms, and fresh vegetables tossed in a flavorful giblet-based dressing. This hearty dish combines the richness of organ meats with crusty bread cubes and aromatic herbs.

8 servings

1 hr 27 min

Published October 4, 2025

Ingredients

•1 set Giblets (liver, neck, heart, and gizzard) from 1 turkey
•4 cups low-salt chicken broth
•10 tablespoons vegetable oil, divided
•¼ cup minced onion
•1 clove garlic clove, minced
•11 cups 1/2-inch cubes country white bread with crust (about 1 pound)
•6 ounces crimini (baby bella) mushrooms, thinly sliced
•½ cup 1/4-inch cubes celery
•½ cup 1/4-inch cubes peeled celery root (celeriac)
•2 tablespoons chopped fresh parsley, divided
•1 tablespoon dried oregano
•2½ tablespoons Sherry wine vinegar

Cooking Instructions

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.
60 min
2.
Heat 2 tablespoons oil in medium skillet over medium heat. Add onion and garlic; sauté until tender, about 3 minutes. Add reserved liver; sauté 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.)
7 min
3.
Preheat oven to 400°F. 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.
10 min
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.
10 min

Ingredients

•1 set Giblets (liver, neck, heart, and gizzard) from 1 turkey

•4 cups low-salt chicken broth

•10 tablespoons vegetable oil, divided

•¼ cup minced onion

•1 clove garlic clove, minced

•11 cups 1/2-inch cubes country white bread with crust (about 1 pound)

•6 ounces crimini (baby bella) mushrooms, thinly sliced

•½ cup 1/4-inch cubes celery

•½ cup 1/4-inch cubes peeled celery root (celeriac)

•2 tablespoons chopped fresh parsley, divided

•1 tablespoon dried oregano

•2½ tablespoons Sherry wine vinegar

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

60 min

Heat 2 tablespoons oil in medium skillet over medium heat. Add onion and garlic; sauté until tender, about 3 minutes. Add reserved liver; sauté 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.)

7 min

Preheat oven to 400°F. 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.

10 min

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.

10 min