• ½ of the 24 oz. Punalu’u Traditional Sweetbread
  • Turkey gizzard, heart, & liver
  • 1/2 c. finely chopped round onion
  • 2 cloves minced garlic
  • 1/2 c. finely chopped celery
  • 1/4 c. parsley flakes
  • 3/4 c. chicken broth
  • Tbsp butter
  • Salt & pepper to taste

Remove gizzard, heart, and liver from defrosted turkey. Chop and sauté in saucepan with butter until tender. Add in garlic, round onion, celery and parsley. Season with salt and pepper. Continue to sauté until onion and celery turns clear. Cut Punalu’u Traditional Sweetbread into ½ inch cubes and place into large mixing bowl. Add in cooked mixture and toss together to incorporate. Slowly pour chicken broth over to moisten. Toss just a little more to incorporate evenly. Stuff into seasoned turkey.