Turkey Giblet Soup
Waste not, want not—turn turkey giblets, neck and tail into hearty soup. The beaten eggs and sour cream add nutrition and give the broth a nice creamy texture.
Giblets (liver, heart, gizzard), neck, and tail from one turkey
3 pints turkey broth or lightly salted water
4 onions, chopped
2 tablespoons vegetable oil
2 medium tomatoes, diced
2 tablespoons uncooked rice
2 large eggs, beaten
3 tablespoons sour cream
- Boil the giblets, neck, and tail in broth or lightly salted water over high heat for 15 minutes in large stew pot. Remove the giblets and dice. Discard the neck and tail.
- In a large skillet, sauté onions in oil over medium-high heat until tender. Add diced giblets and fry 3 minutes. Add tomatoes and cook 6 minutes. Add tomato mixture and rice to broth and boil until rice is tender. Lower heat to lowest setting.
- Blend eggs and sour cream and fold into soup. Simmer 10 minutes but do not boil.
Makes 6 servings.
Variation: For Chicken Giblet Soup, substitute the giblets of 2 chickens.