When working to be a conscious consumer and support a more sustainable approach to our food system, it is important to prioritize local sourcing and birds that are raised in fresh pastures. If choosing to consume meat, poultry, and fish, a holistic snout-to-tail approach is economical and sustainable, not to mention nutritious.
Growing up, my grandma would always take the organs from inside the turkey (neck, gizzard, heart, and liver) and set them aside to sauté and blend into our stuffing or gravy. And it turns out, Grandma was on to something. Organs (offal) are really nature’s superfood, providing a powerhouse of B vitamins, choline, CoQ10, as well as A and C to boost energy, metabolism, and immune health.
I like to sauté organs in fat and then let them simmer in a cup of bone broth with a cup of water while my turkey roasts. Then as I’m deglazing my turkey roasting pan with white wine to make gravy, I add back the chopped simmered organs and ladles of broth, whisking to remove the pan drippings. I typically pour this into a blender with ⅓ cup of heavy whipping cream and season to taste. It is indulgent and so nourishing. You may also consider throwing the neck into the pan at the end of the roasting process and then adding it to your bone broth along with the carcass.
Alternatively, you can just thaw the organs and make a pate.
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