Giblet dishes

thumb|250x250px|Gizzard of a chicken

thumb|Stuffing a domesticated turkey|turkey thumb|Stuffed Turkey as food|turkey thumb|right|Chilean empanada with ground meat stuffing

sauce made of cream, ham, cheese, nuts and mushrooms

thumb|right|Chicken giblet, here the gizzard, liver and heart are wrapped in intestine, shown in a gulai (Nusantara-style curry) in [[Minangkabau cuisine, Indonesia]] Giblets is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other organs.

traditional dish of raw blood (commonly pork or duck) pudding served with cooked meat in northern Vietnamese cuisine

Israeli grilled meat dish

Peruvian chicken soup

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Kuchmachi (, ) is a traditional Georgian dish of chicken livers, hearts and gizzards with walnuts and pomegranate seeds for topping.

Creole rice dish

An ', otherwise known as an or ' is a southern French stew made of the cheapest parts of poultry, slowly simmered.

thumb|Gizdodo Gizdodo is a Yoruba Nigerian delicacy made of gizzard and dodo (fried plantain); this is a side dish eaten at home, picnic or for special occasions.