Last year, someone else was cooking the bird, but no gravy, so I decided to bring giblet gravy. I bought a package of giblets at the grocery. It turned out to be too many giblets, so I seasoned the leftovers simply with salt and pepper and broiled. It was tasty but tough. (My father suggested boiling them to soften them up.)
Sadly, I didn't stock up during the post holiday giblet sale and freeze a few pounds. This year, I will do so and play around. I'm sure I will fry some and spice a few up. Maybe I will chop a couple and serve with pasta. I won't be pickling them, though.
Does anyone have any favorite uses for giblets that aren't gravy or stock/broth/soup?