Organ meats have a very high nutrient density. I am eating organ meats at least twice per week. Fortunately, being a Cajun from Louisiana, we have a long, sustained history of cooking organ meats. One of my favorites is Cajun rice dressing (the other is boudin) . Here is my mom's recipe, which I prepare often: (as an option, you can add hearts and reduce the amount of ground beef). Ingredients: 1 lb of chicken livers 1 lb of chicken gizzards 1.5 lbs of ground beef (preferably grass fed) 1/2 bell pepper 1 onion 2 stalks celery 2 cloves garlic 3 green onions (I use more, a whole bunch) parsley (I use an entire bundle) Directions: Cook gizzards and liver in a large pot with celery, garlic, bell peppers and onions. When cooked, save the stock and run the meats through a food processor to desired texture. The texture should be like ground meat, or finer. Add gizzards/liver back to the stock. Add in the ground beef and cook (with liver and gizzards). Season to taste with salt and red pepper. When cooked, add in green onions and parsley and serve on rice.