Giblet and Mushroom Bread Salad

Ingredients

• 11 cups unseasoned bread cubes white with crust ( 1 pound)
• 0.5 cup celery 
• 0.5 cup celery root peeled (celeriac)
• 6 ounce crimini mushrooms thinly sliced (baby bella)
• 2 tablespoons parsley fresh divided chopped
• 1  garlic clove minced
• 4 cups chicken broth 
• 0.3 cup onion minced
• 1 tablespoon oregano dried
• 2.5 tablespoons sherry vinegar 
• 1  turkey giblets (liver, neck, heart, and gizzard)
• 10 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Chop liver and transfer to small bowl; cover and refrigerate. Bring broth, neck, heart, and gizzard to boil in heavy large saucepan. Reduce heat to medium; simmer 1 hour. Strain broth into medium bowl; reserve.
2. Remove meat from neck; place in small bowl. Chop heart and gizzard; add to bowl with neck meat.
3. Heat 2 tablespoons oil in medium skillet over medium heat.
4. Add onion and garlic; sauté until tender, about 3 minutes.
5. Add reserved liver; sauté until cooked through, about 4 minutes.
6. Add chopped neck meat, heart, and gizzard, 1 1/2 cups of reserved broth, and 1/4 cup oil. (Dressing can be made 2 days ahead; cover and refrigerate dressing and any remaining broth separately.)
7. Preheat oven to 400°F. Divide bread cubes between 2 rimmed baking sheets.
8. Drizzle 2 tablespoons oil over bread on each sheet; toss to coat. Toast bread in oven until golden brown, turning once, about 10 minutes.
9. Transfer to large bowl.
10. Add mushrooms, celery, celery root, 1 tablespoon parsley, and oregano to bread. Bring dressing to simmer; remove from heat. Stir in vinegar.
11. Pour dressing over bread mixture; toss. If desired, drizzle remaining broth by tablespoonfuls over bread mixture to moisten.
12. Sprinkle remaining chopped parsley over.
13. Let stand at least 10 minutes and up to 1 hour.