Autumn Panzanella Before opening his own restaurant, Chef Telepan worked under Daniel Boulud at Le Cirque, Gilbert Le Coze at Le Bernardin, and Alfred Portale at Gotham Bar & Grill. nice recipe from Chef Bill Telepan’s.

Ingredients 

Turkey neck, heart, gizzard and liver (optional)

1 pint chicken stock

1 pound piece of round peasant or farmer’s bread

6 tablespoons vegetable oil

1/4 cup minced onion

1 clove garlic, minced

2 tablespoons sherry vinegar

1 cup cooked lentils

1/2 cup small diced celery

1/2 cup small diced celery root

8 ounces crimini mushrooms - stems removed and cut into

1/4-inch slices

1 tablespoon dried oregano

1 tablespoon chopped parsley

Method 

1. Cut inner section of bread into small cubes creating a bowl shape with the rest of the bread for serving.

2. Place the neck, heart and gizzard (reserve the liver for later) into a small pot with the chicken stock. Bring to a simmer and cook about 1 hour. When finished, remove meat from neck, trim heart and gizzard and chop into small pieces. Reserve in large mixing bowl. Reserve stock for step 6.

3. P reheat oven to 350 degrees.

4. P lace bread cubes into oven and toast until crispy, but still chewy, for 10 minutes.

5. Chop the liver into small pieces. In a small sauté pan, heat 2 tablespoons of the vegetable oil on medium heat, add the onion and garlic with a pinch of salt and cook without browning until tender, about 4-5 minutes.

6. Add the liver and sauté for 5 minutes. Add the remaining giblets and warm. Add 1 cup of the stock to the giblets and bring to simmer. Turn off heat and add vinegar and remaining oil to make vinaigrette.

7. Place lentils, celery, celery root, mushrooms, oregano and parsley into bread bowl, toss. Then add the vinaigrette, season well with salt and freshly ground pepper.