There are many and well-documented reasons to eat organ meat. I am not at all opposed to it; I actually enjoy eating liver on occasion.
Organ meats are typically much less pricey than other cuts of meat, because they are less desirable. I pay 70 cents per pound for turkey hearts.
One organ meat that I had never had until recently was heart. I decided to change that.
The turkey hearts I purchase for my dogs are actually processed and intended for human consumption. They come in 30 lb cases which I thaw and portion out. While portioning out the most recent case I received, I put aside some turkey hearts for my own use.
Benefits of heart
All heart meat, no matter what species it is from, is considered red meat. Poultry meat is classified as dark or white depending on how much it is used, and heart is the most used muscle in the body.
Heart shares many nutritional attributes with other turkey parts, but has higher amounts of protein, thiamine, folate, selenium, phosphorus, zinc, CoQ10 and several B vitamins. I feel healthier just thinking about eating it!
- 16-24 oz turkey hearts, cut in half, and trimmed of excess fat/fat caps if necessary
- 16 oz broth. I used homemade bone broth, and cut it by about a third with water. So 2 parts bone broth, 1 part water. Canned or boxed broth is fine.
- 1 can cream of mushroom soup. I used organic, gluten-free soup as my dining partner is gluten intolerant.
- 1 onion, sliced thin.
- Garlic to taste, chopped. We both love garlic, so I used three cloves.
- 8 ounces sliced mushrooms.
- Sour cream.
- Fat to cook with. Could be butter, oil, whatever you prefer. I personally love butter, but I also love duck fat, and chose to use it for this recipe.
- Something to serve the stroganoff over. Could be pasta, rice, potatoes, etc. I used potatoes.
Saute the onions, mushrooms, and garlic in a little fat over medium to medium-high until the onions are soft and the mushrooms are brown.
In a separate bowl, whisk together cream of mushroom soup and broth. Pour this mixture over the turkey hearts. Bring to barely a simmer, and simmer uncovered for about 20 minutes.
Meanwhile, prepare whatever you are serving the stroganoff over. Boil water and cook your pasta, potatoes, etc.
After about 20 minutes of simmering, return the onion/garlic/mushroom mixture to the pan. Add sour cream, 1/4 to 1 cup, to taste, stir to combine. Allow the sour cream to get heated through, but do not allow it to simmer, and remove from heat.
Spoon stroganoff over potatoes, pasta, etc and enjoy!
I found this quite good. The turkey do not taste like beef or other red meats at all. In fact, they taste like a strong, dark meat turkey piece. They were not tough, but had a different texture than typical poultry. I very much enjoyed this, and will likely make it again.
Have you or would you be willing to eat organ meat?