Cooking and Baking

Calling all nasty bits aficionados.

For Thanksgiving, my family traditionally has goose rather than turkey. It is unbelievably delicious, and my favorite part has always been the liver. My dad has a recipe for it that's very simple but so very tasty (even if my mom never has any). However, I was wondering if there were anything I could do with the rest of the offal. Any suggestions for what to do with goose heart and kidneys?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed