And I don't like throwing food away. Yet I've never seen fit to put those Thanksgiving giblets to use. But many people do. My mother ground them up every year to mix into her stuffing, as does my stepmother still. According to Klindera, stuffing and gravy are the two most common destinations for giblets among cooks who fix them.
People use the neck most often to make broth for gravy or soup.
And it isn't just older people who cook these offbeat parts, Klindera said. Uncooked, you couldn't even cut through the gizzard with a knife, she said. Once cooked, the giblets can be ground up or chopped for whichever use you prefer. Nutritionally, they're high in top-quality iron and protein. But they're packed with cholesterol.