I like the concept of liver and onions, but in practice I can't stand the stuff. I do like fried chicken livers, dunked in thick cream gravy with a lot of black pepper. I also like braunschweiger (sp?) occasionally, in small doses.
Gizzards I generally give to the dogs. But I've never enough of them at once to do anything with 'em. If I did have a bunch, I'd probably use 'em to make dirty rice or boudin blanc (about the same thing)
At Thanksgiving, turkey gizzards go in the broth to make gravy, turkey livers don't go anywhere near the giblet broth. I have fried the turkey livers (unbreaded and unbattered) in a little turkey or chicken fat and made kind of a pate with it, but it wasn't all that good.