I buy hearts at the “international store” near here. Regular groceries package them with gizzards, “mostly gizzards” in fact. I’ve fried them, but prefer to stew them with onion and celery, with a bit of poultry seasoning, like I was making stuffing. Add rice or fine egg noodles when done. A little butter and/or Better Than Broth helps too. Pennsylvania Soul Food.
Might try them in the Sous Vide to see if they come out more tender.
Ps. I also trim the tops to get rid of the visible veins and squeeze out the blood clots which makes the soup clearer. Straining the broth helps too.
Wish they sold turkey hearts like that!
