Southern Chefs Are Transforming Turkey Off-Cuts into Noteworthy Dishes

Turkey giblets—that ubiquitous weird little plastic satchel you find in the cavity of a grocery store bird—have a long history of being used to boost the flavor in classic gravy (when they’re not tossed in the trash by lazy or unadventerous cooks). And can you blame them? That pouch of heart, neck, gizzards, and liver is hardly appetizing, and doesn’t offer much in the way of quantity. Gravy and stock may seem like...