Best 9 Italian Style Giblets Recipes

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In the realm of Italian cuisine, where culinary artistry meets rustic charm, lies a delectable treasure that is often overlooked: giblets. These humble offal morsels, derived from the neck, heart, and stomach of poultry, are transformed into a symphony of flavors in this collection of meticulously crafted recipes. From the classic Italian-Style Giblets simmered in a rich tomato-based sauce to the tantalizing Giblet Stew with succulent vegetables, each dish captures the essence of Italian home cooking.

Embark on a culinary journey as you explore the diverse preparations of giblets. Discover the secrets to creating the perfect Giblet Gravy, a versatile condiment that elevates any dish with its savory depth. Delight in the crispy crunch of Giblet Fritters, where tender morsels are encased in a golden-brown crust. And for a taste of rustic simplicity, try the Giblet Pasta, where giblets and vegetables harmoniously unite in a flavorful pasta dish.

These recipes not only celebrate the culinary heritage of Italy but also showcase the versatility and affordability of giblets. With their rich texture and distinct flavor, giblets add a unique dimension to any dish. Whether you're a seasoned cook looking to expand your culinary repertoire or a home cook seeking budget-friendly and delicious meals, this collection of Italian-style giblet recipes will guide you towards culinary success.

Here are our top 9 tried and tested recipes!

RIGATONI WITH BRAISED GIBLET SAUCE



Rigatoni With Braised Giblet Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 15

1/2 cup diced pancetta (about 6 ounces)
Giblets and neck from your turkey
1 medium onion, chopped
1/2 to 1 teaspoon red pepper flakes
2 tablespoons tomato paste
6 cloves garlic, sliced
3 bay leaves
1 teaspoon chopped fresh rosemary
Kosher salt
1 cup dry white wine
2 28-ounce cans whole San Marzano tomatoes
1 piece parmesan rind (optional), plus shaved cheese for topping
1/2 cup chopped fresh parsley
Freshly ground pepper
1 pound rigatoni

Steps:

  • Cook the pancetta in a large pot over medium heat, stirring, until slightly crisp, about 5 minutes. Meanwhile, rinse the turkey giblets; chop into 1/2-inch pieces. Add the giblets and neck to the pot; cook until browned, about 5 minutes. Add the onion and red pepper flakes; cook until the onion is soft, about 3 minutes. Stir in the tomato paste, garlic, bay leaves, rosemary and 1 teaspoon salt; cook, stirring, about 5 more minutes.
  • Add the wine and cook until slightly reduced, about 5 minutes. Crush the tomatoes into the pot with your hands and pour in the juice from the cans. Add 3 cups water and the parmesan rind, if using. Increase the heat to high, bring to a boil and cook 5 minutes. Stir, then reduce the heat to low. Partially cover and simmer, stirring occasionally, until the meat is falling off the neck bone, 4 to 5 hours.
  • Remove the neck; pull the meat off the bone, shred and return the meat to the sauce. Remove the bay leaves. Stir in the parsley; season with salt and pepper.
  • Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with the sauce. Top with shaved parmesan.

GIBLET BOLOGNESE



Giblet Bolognese image

This is a Sunday supper kind of dish, as it's best if it simmers a long time. I love the use of giblets here, and I encourage you to save some for this recipe. Any bird giblets will work, and if you feel unusually squinchy about, say, livers, leave them out -- although they are traditional. You could also use venison liver and heart here, or those from rabbits or really any other animal. And yes, you can use all ground meat. But that would be boring... The mushrooms add a lot. Use them. And don't use fresh, as you want the mushroom soaking water. I used porcini, but morels or any "woodland mix" you buy in the supermarket is fine.

Provided by Hank Shaw

Categories     Pasta

Time 3h30m

Number Of Ingredients 17

1 ounce of dried mushrooms
1 small onion, (peeled and roughly chopped)
1 celery rib, (chopped)
1 large carrot, (chopped)
1 large garlic clove, (chopped)
1 pound various giblets: (hearts, livers, gizzards, minced or ground)
4 ounces of ground meat: (venison, beef, duck, pork, etc)
1/4 cup olive oil
Salt
A few gratings of nutmeg, (about 1/2 teaspoon)
3 to 5 whole cloves, (or 1/4 teaspoon)
2 bay leaves
1 quart whole tomatoes, (crushed by hand)
1 cup sweet sherry or Marsala wine
1/3 cup heavy cream
Black pepper to taste
Grated cheese for garnish

Steps:

  • Break up the mushrooms and submerge them in 1 to 2 cups of hot water. Let them sit while you proceed.
  • Pulse the onion, celery, carrot and garlic in a food processor until you get somewhere between a fine mince and a paste. Don't puree it. Set the vegetables aside in a bowl for now.
  • Heat the olive oil in a large Dutch oven or heavy lidded pot set over medium-high heat. When the oil is hot, add the giblets and the ground meat. Brown them well, sprinkling some salt over them as they cook. When they are close to being done, stop stirring them so a crust, what the French call a "fond," forms on the bottom of the pan. Brown is good, black not so much. So watch your heat. When it forms, remove the meats and set aside.
  • Add the vegetables to the pot. Let the moisture from the vegetables soften the meat crust in the pot. Salt them as they cook. Use a wooden spoon to scrape up all the browned bits. Cook over medium heat until the vegetables soften well, and then let another crust form.
  • While the vegetables are cooking, mince the mushrooms. Keep the mushroom soaking water, and strain it if there's debris in it. When the crust has reformed in the pot, add the mushrooms and the cup of sherry. Use the wooden spoon to scrape up the browned bits again. Let all the sherry cook away until yet another crust forms.
  • Add the nutmeg, bay leaves, cloves, and 1 cup of the mushroom soaking water. Scrape up the crust one last time. Bring the sauce to a simmer and add the juice/sauce from the jar of whole tomatoes. Crush the tomatoes by hand into the pot. Return the meats to the pot, stir well, add salt to taste and simmer, partially covered, for at least 90 minutes. You want the gizzard bits to be fairly tender.
  • To finish, get your water boiling for the pasta. Turn the heat to low on the sauce and add the cream. Bring the sauce back to a bare simmer and when the pasta is ready, grind black pepper over the sauce. I like to put the pasta in a large bowl, add one ladle of the sauce over it and toss to coat. I then give everyone some pasta and add a bit more of the sauce on each person's plate. Grate some cheese over everything and you're good to go.

Nutrition Facts : Calories 276 kcal, Carbohydrate 15 g, Protein 15 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 158 mg, Sodium 73 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

RISOTTO WITH GIBLETS



Risotto with Giblets image

Provided by Joyce Goldstein

Categories     Chicken     Rice     Appetizer     Sauté     Rosh Hashanah/Yom Kippur     Kosher     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

3/4 pound assorted chicken giblets (gizzards, hearts, and livers)
5 tablespoons olive oil, plus oil for sautéing livers (optional)
2 onions, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups dry red or white wine
7 cups chicken broth
2 cups Arborio rice
Salt and freshly ground black pepper to taste
1 cup peeled, seeded, and diced plum tomatoes (fresh or canned)

Steps:

  • Trim the livers, cutting away any connective pieces and any dark spots. Cut into large bite-sized pieces, keeping the lobes in tact as much as possible. Refrigerate until needed. Trim the chicken hearts of fat.
  • Trim all the fat, connective tissue, and gristle from the gizzards, leaving just the meaty parts.
  • Warm 3 tablespoons of the olive oil in a large sauté pan over medium heat. Add 1 of the onions, the carrots, and the celery and sauté until softened, 5 to 8 minutes. Add the garlic and the gizzards and hearts and sauté for 5 minutes. Add the wine and let it bubble up in the pan. When it is reduced by half, add enough of the broth to barely cover the gizzards and hearts (about 2 cups). Simmer over low heat until tender, about 1 hour or so. Remove the giblets from the pan with a slotted spoon, transfer to a cutting board, and chop coarsely. Set the giblets aside.
  • Pour the remaining broth (about 5 cups) into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer. Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the remaining diced onion and sauté until softened, about 8 minutes. Add the rice and stir until opaque, about 3 minutes. Add a ladleful (about 1 cup) of the simmering broth and stir for 3 to 4 minutes until the broth is absorbed. Reduce the heat and continue to add the broth a ladleful at a time, waiting until each addition is absorbed before adding the next, until the rice kernals are al dente at the center and creamy on the outside, 18 to 20 minutes in all.
  • Meanwhile, cook the chicken livers: If you want to keep this kosher, broil the livers until cooked through. If not, you may sauté them in a separate pan in olive oil until golden on the outside and still pink at the center. Season with salt and pepper and set aside; keep warm.
  • Just before the rice is ready, stir in the giblets and tomatoes and warm through. Transfer to a warmed serving dish and garnish with the chicken livers. Serve immediately

ITALIAN STYLE GIBLETS



Italian Style Giblets image

This is a recipe from an Old Italian Church Cook Book. It was served at Italian weddings as one of the first courses. I've benn making this for over 40 years and is served as a side dish or a main dish with Italian Bread and a salad. If you like giblets, you must try this. Also I add 1/2 to 1 cup frozen peas in the last 15 minutes of cooking. Update: You can serve over small shell pasta.

Provided by Naturelover

Categories     Poultry

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs chicken giblets
1/4 cup olive oil
1 onion, medium
1/2 teaspoon rosemary (I use more)
1/2 teaspoon parsley flakes
1/2 teaspoon marjoram (I use more)
1 cup sautern wine (I use white wine)
1 (8 ounce) can tomato sauce
salt and pepper
1 (4 ounce) can mushrooms (I use organic)
1 (4 ounce) can olives, sliced

Steps:

  • Boil giblets in salt water for about 1 hour or until giblets are tender. Use about 1 tablestoon salt and enough water to cover. When done, drain and cut in bite-size pieces, Heat oil in frying pan and cut oinions and brown slowly. Add giblets cover and slowly cook for about 15 to 20 minutes. Stir occasionally. Add rosemary leaves, parsley, marjoram, salt and pepper to taste. Cook until it gets a little sticky. Add wine. Cook slow until wine starts to dry up in pan, Add can of tomato sauce and one can of water, Stir well and simmer covered for about 1/2 hour. More water may be added if more juice is wanted, Taste to see if you have enough seasoning,.
  • Optional: 1 can of mushrooms and 1 can of black potted olives, slice. Just heat enough and serve with a crusty Italian bread.

Nutrition Facts : Calories 615.6, Fat 37.9, SaturatedFat 8.3, Cholesterol 544.8, Sodium 700.9, Carbohydrate 15, Fiber 2.6, Sugar 4.6, Protein 42.9

HEARTS AND GIZZARDS (GIBLETS)



Hearts and Gizzards (Giblets) image

This is a pressure cooker recipe; chicken hearts and gizzards are lightly tossed in seasoned flour, then sauteed with onion and cooked to a tender completion. Serve with tossed green salad and mashed potatoes with sour cream, butter, a little milk, salt and pepper.

Provided by BJALLEN

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 4

Number Of Ingredients 6

1 pound chicken giblets (hearts and gizzards)
½ teaspoon olive oil
1 cup all-purpose flour
salt and pepper to taste
1 onion, chopped
½ cup water

Steps:

  • Rub oil on inside of pressure cooker. Season flour with salt and pepper to taste, then dredge giblets in flour to coat.
  • Place chopped onion and giblets in open pressure cooker and saute lightly, shaking or stirring often. Add water.
  • Following manufacturer's directions for pressure cooker, cook under 15 pound pressure for about 30 to 45 minutes, or until cooked through and no longer pink inside.

Nutrition Facts : Calories 232 calories, Carbohydrate 26.9 g, Cholesterol 282.2 mg, Fat 3.8 g, Fiber 1.2 g, Protein 20.9 g, SaturatedFat 1 g, Sodium 44.2 mg, Sugar 1.4 g

GIBLET GRAVY I



Giblet Gravy I image

My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.

Provided by Mary48

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Yield 12

Number Of Ingredients 11

1 giblets from a turkey
½ teaspoon salt
½ teaspoon ground black pepper
1 cube chicken bouillon
1 stalk celery, halved
¼ yellow onion
1 quart water
2 (14.5 ounce) cans chicken broth
4 hard-cooked eggs
2 tablespoons cornstarch
½ cup milk

Steps:

  • In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
  • Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
  • Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g

GIBLET GRAVY



Giblet Gravy image

My mother has made this old-fashioned giblet gravy every Thanksgiving for as long as I can remember! It is delicious with turkey and mashed potatoes. Start making this while the turkey is cooking since it requires about two hours of simmering.

Provided by Tikeren

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 2h25m

Yield 16

Number Of Ingredients 12

1 turkey neck and giblets
6 cups chicken broth
2 large white onions, sliced
1 cup sliced carrots
1 cup dry white wine
½ cup celery leaves
6 cloves garlic, peeled
1 bay leaf
½ cup turkey drippings, or to taste
¾ cup all-purpose flour
6 tablespoons butter, softened
salt and ground black pepper to taste

Steps:

  • Cut turkey neck in half. Set liver aside.
  • Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
  • Mix flour and butter together to form a thick paste.
  • Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 8.4 g, Cholesterol 64.3 mg, Fat 12.9 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 496.7 mg, Sugar 1.9 g

CHICKEN GIBLETS OR LIVERS



Chicken Giblets or Livers image

Giblets : The edible inner parts of poultry, including the gizzard, heart, liver and kidneys ....... This recipes was devised to use up all the giblets left over from home slaughtered chickens! You can use either giblets or just livers in this recipe. However, the cooking time for giblets is longer than that for livers. Giblets need 15 - 20 minutes, but the livers should be added only 5 - 8 minutes before serving. Have lots of fresh bread and rolls on hand to dip into the sauce!

Provided by Miss Daisy

Categories     Chicken Livers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 kg chicken giblets (or livers)
20 ml olive oil
2 ml cumin, ground
1 ml clove, ground
5 ml paprika
1 bay leaf
salt & pepper
piri-piri, whole or ground
2 onions, chopped
2 cloves garlic, crushed
100 ml white wine

Steps:

  • Fry the giblets and/or livers in the olive oil until brown.
  • Add the spices and seasonings and stir well.
  • Add the chopped onion and garlic. Fry for 5 minutes.
  • Add wine and simmer gently until cooked.
  • If you are cooking giblets only, a little water may be added if necessary.

Nutrition Facts : Calories 506.5, Fat 27.5, SaturatedFat 7.2, Cholesterol 599.9, Sodium 196.5, Carbohydrate 12.5, Fiber 1.1, Sugar 2.7, Protein 45.5

OLD FASHIONED GIBLET STUFFING



Old Fashioned Giblet Stuffing image

If you like an old fashioned stuffing, then this one's for you.

Provided by BURPS

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 50m

Yield 8

Number Of Ingredients 8

½ cup butter
1 sack giblets from one turkey
1 cup diced celery
½ cup chopped onion
salt and pepper to taste
1 teaspoon poultry seasoning
8 cups dry bread cubes
1 cup chicken broth

Steps:

  • Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
  • Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 20 g, Cholesterol 117.1 mg, Fat 14.1 g, Fiber 1.2 g, Protein 9.1 g, SaturatedFat 7.9 g, Sodium 478.9 mg, Sugar 2.4 g

Tips:

  • To ensure the best flavor, use fresh giblets. If you can't find fresh giblets, frozen or thawed giblets can be used, but they may not have as much flavor.
  • Before cooking the giblets, be sure to clean them thoroughly. This means removing any excess fat, connective tissue, and any feathers or pinfeathers that may be present.
  • To prevent the giblets from becoming tough, do not overcook them. Giblets are best when cooked until they are just tender, which usually takes about 20-30 minutes.
  • Giblets can be cooked in a variety of ways, including boiling, braising, frying, or roasting. The cooking method you choose will depend on your personal preference and the recipe you are using.
  • Giblets can be served as a main course or as a side dish. They are also a popular ingredient in soups, stews, and casseroles.

Conclusion:

Italian-style giblets are a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you are looking for a quick and easy weeknight meal or a special dish for a holiday gathering, giblets are a great option. So next time you have some giblets on hand, be sure to give this recipe a try!

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