The Nasty Bits: Turkey Gizzards

Name: The Nasty Bits: Turkey Gizzards
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 bay leaves; 1 carrot; 2 celery stalks; 1 liters chicken stock or water; 9 servings A few chili peppers, optional; 2 inches A of cinnamon; 1 inch ginger, scrubbed clean; 1 teaspoons thyme, or herbs such as oregano, majoram, etc; 1 medium onion; 6 or so black peppercorns; 3 Tbsps Shao Xing rice wine, or sake; 1 teaspoon salt, or to taste; 59 milliliters soy sauce; 2 star anise; 3 lumps rock sugar, or 3 tablespoons brown sugar; 454 grams turkey gizzards; 4 servings Red Braised Turkey Gizzards

The Nasty Bits: Turkey Gizzards might be just the main course you are searching for. One serving contains 314 calories, 33g of protein, and 8g of fat. This gluten free and dairy free recipe serves 4. Head to the store and pick up turkey gizzards, star anise, braised turkey gizzards, and a few other things to make it today. To use up the star anise you could follow this main course with the Mini Star-Anise Scones as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring a large pot of water to a boil, and place the gizzards in the boiling water.

Ingredients you will need

Water

Equipment you will use

Pot

Let the gizzards cook for one minute to get rid of any impurities.

Drain the gizzards and rinse under cold water.

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Water

Place the gizzards in a medium-sized pot and cover with water.

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Water

Equipment you will use

Pot

Add the remaining ingredients: the water or stock, the aromatics and herbs, and peppercorns.

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Peppercorns

Herbs

Stock

Water

Bring to a simmer, cover, and cook for 3 hours or until the gizzards are fork-tender.

Remove the gizzards from the stock and let cool to slightly above room temperature. Strain the stock and set aside. The majority of the stock can be used in a gravy; reserve some of the liquid for use in the rillettes.

Ingredients you will need

Rillettes

Gravy

Stock

Place the gizzards in the bowl of a stand mixer fitted with the paddle attachment.

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Stand Mixer

Bowl

Mix on low speed, slowly adding enough of the reserved stock, until the meat shreds thoroughly and the mixture takes on a moist and spreadable texture, about 1 to 3 minutes. Taste and more add salt and pepper. Since the rillettes will be served at room temperature, the paste should be slightly saltier than what you would normally expect from a warm preparation.

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Salt And Pepper

Rillettes

Stock

Meat

Spoon the mixture into individual ramekins or crocks. Refrigerate until chilled, then pour about 1/8 inch of rendered fat on top to seal the ramekins. If you are running low on fat, use a bit of olive oil to bulk up the mixture. Refrigerate for up to 3 weeks.

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Olive Oil

Equipment you will use

Ramekin

Remove the rillettes from the refrigerator 2 hours before serving; they are best at room temperature.

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Rillettes

Serve with bread or toast.

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Bread

Toast

Red Braised Turkey Gizzards (makes enough for an appetizer that serves 6 or more)

Ingredients you will need

Turkey Gizzards

Place the gizzards in a medium-sized pot and cover with water.

Ingredients you will need

Water

Equipment you will use

Pot

Add the remaining ingredients.

Bring to a boil, then reduce the heat to a steady simmer and cook for 1 1/2 hours or until the gizzards are fork-tender. Towards the end of the cooking time, the liquid will have reduced into a syrupy sauce. Take care that the sauce doesn't burn.

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Sauce

Let the gizzards cool to room temperature. Before serving, slice them thinly on a bias.

Serve as a snack or appetizer, accompanied by noodles or rice. Leftover gizzards may be refrigerated, whole, for up to a week. Do not slice until you are ready to serve, as the flavor degrades of a thin-sliced gizzards degrades more quickly.

Ingredients you will need

Pasta