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This variation on bruschetta came to me by way of my Italian-American mom. It was her way of using turkey giblets on Thanksgiving and Christmas. It's basically a giblet meat sauce on toast triangles that our family has traditionally served as an appetizer before holiday dinners only. We serve it with apple cider. -- Alice Demetrius Stock, Vintage Cookbooks columnist.

Heart, liver and gizzard of one turkey or chicken, coarsely chopped
1 medium onion, finely chopped
1 small clove garlic, crushed
2 tablespoons olive oil
1 pound ground chuck
1 (6-ounce) can tomato paste
1 (15-ounce) can tomato sauce
2 teaspoons sweet basil
1 teaspoon oregano
Salt and pepper, to taste
Crushed red pepper, to taste
Sliced white bread, about 1 slice per person

Saute the giblets, onion and garlic in the olive oil until the onions are transparent and the meat is cooked through. Add the ground beef and when it is cooked, add all the other ingredients except the bread. Simmer until the mixture is thick and spicy.

Lay slices of bread on an ungreased cookie sheet. Cut them in half diagonally. Put spoonful of meat mixture on each piece of bread and put into a 300-degree oven until bread is toasted and the meat mixture is hot. (Check every 5 minutes after the first 15 minutes until toast is done to your liking.) Serve on a platter and pass the red pepper.

Note: Meat mixture may be made a day ahead and put on bread slices just before heating and serving.

Thursday, November 15, 2001

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