I pulled some liver and a heart out of my turkies but.How do I cook it to meke it yummy?

Answer 1

For the heart, neck, and gizzards: put them in a smallish pot of water with some onions, carrots, and celery, and cook slowly to make a nice turkey stock (which you can then use for making the gravy).

Personally, I'd chop up the liver very fine and mix it into the stuffing. If you make enough stuffing, you can't really even taste the liver - it's just this secret ingredient that gives it an extra oomph. (This assumes you cook your stuffing separately, not in the bird. Raw stuffing never good, raw liver even more not good.)

Answer 2

The heart and other organs (not the liver) can be simmered with onions, carrots, celery etc to make stock that inturn becomes gravy. Liver is too bitter for gravy. Saute the liver with some onion and enjoy.

Answer 3

put it in a saucepan with a few cups of water, celery, onion, carrot (you can just leave them in big chunks. Then simmer while you do other stuff. When it's done, you can strain, use the water to help with your gravy, take out the veggies, or chop up and put in your dressing. Same goes for the liver, etc... you can add to dressing :)

Answer 4

I boil all those goodies for a wonderful gravy.It makes a nice thick base.

Answer 5

in a oven