Ingredients for Giblet and Mushroom Bread Salad

• Giblets (liver, neck, heart, and gizzard) from 1 turkey

• 950ml low-salt chicken broth

• 10 tablespoons vegetable oil, divided

• 60ml minced onion

• 1 garlic clove, minced

• 2650ml 1/2-inch cubes country white bread with crust (about 450g )

• 1 170g package crimini (baby bella) mushrooms, thinly sliced

• 50g 1/4-inch cubes celery

• 50g 1/4-inch cubes peeled celery root (celeriac)

• 2 tablespoons chopped fresh parsley, divided

• 1 matsked torkad oregano

• 40ml Sherry wine vinegar

Chop 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, 350ml reserved broth, and 60ml oil. (Dressing can be made 2 days ahead; cover and refrigerate dressing and any remaining broth separately.)

Preheat oven to 204°C. 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.

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