Offal - what to do with it all?

kerri_gt

Hi Folks, I seem to have a collection of offal in my freezer from 'bits to save' I must admit I'm not 100% sure what everthing is (note to self, must label better) but I'm trying to clear the freezer for xmas.

I (think) I have:

Turkey liver
Turkey heart

I don't think I have the gizzard but can't be sure

Also stuffed lambs heart.

I know I could to the heart on it's own but I'd like to do something to use it all up together.

I also have some casserole lamb & sausages, as well as mince if any of that helps with what to do with my offal.

TIA

Coopdivi

As you haven't had an answer I'll have a go. My 'bump' will hopefully prompt others to suggest ideas.

What you can try is a variation on faggots except instead of using cheap cuts of pork you'll be producing a mixture of turkey and lamb.

If you've got a meat mincer then they'll be pretty easy to put together. Otherwise you'll need to chop the meats fairly small with a sharp, heavy chef's knife and then put through a food processor.

A basic recipe as I don't know what quantities you've got would be:

Turkey liver and heart
Lamb's heart - separate the stuffing but add it to the recipe
A little bit of the lamb casserole mix if it's not already in a sauce, otherwise use some of the mince
Breadcrumbs
Onion - finely chopped
Fresh herbs like thyme or sage if you've got any handy otherwise dried oregano which tastes better than fresh.
Seasoning

Mince the meat then add it and all the other ingredients to a bowl. Give them a mix with your hand. Shape into balls and bake in the oven for about an hour at 180C/ Gas mark 4. If the balls won't hold together when you shape them then you'll need to wrap them in streaky bacon or something similar.

Serve with minted pea puree, mashed potatoes and onion gravy.

http://britishfood.about.com/od/psrecipes/r/peapuree.htm

http://britishfood.about.com/od/recipeindex/r/oniongravy.htm

Steve059

I'm reminded of a wartime recipe I found for "Chicken Giblet Pie", after having a fresh chicken one Christmas. The taste of the liver will predominate, but Mum and I had no problem with that.