Giblet and Mushroom Bread Salad
Giblet and Mushroom Bread Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Chop liver and transfer to small bowl; cover and refrigerate.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionChop 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.
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.).
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.