4 tb Butter; in all
1/2 lb Turkey gizzards; ground
1 c Onions; finely chopped
1/2 c Bell peppers; finely chopped
1 Celery rib; fine chopped
Salt & cayenne pepper
2 tb Garlic; minced
1 ts Dried oregano
1 ts Dried thyme
Fresh ground black pepper
1 Bay leaf
1/2 c Chicken stock
1/2 lb Turkey or chicken livers;
- ground
3 lb White potatoes; peeled,
- diced
White pepper
1 c Heavy cream (as needed)
In a large saute pan, melt 2 tablespoon butter. Add the
gizzards and saute for about 5 minutes, or until brown.
Stir in the onions, bell peppers, and celery. Saute the
vegetables for about 4 minutes or until wilted. Season
with salt and cayenne pepper. Stir in the garlic, oregano,
thyme, black pepper, and bay leaf. Cook for about 2
minutes, stirring constantly. Stir in the chicken stock.
Add the ground chicken liver and cook for 4 to 5 minutes,
scraping the bottom and sides of the pan with a wooden
spoon. Bring the liquid up to a simmer and cook for 2
minutes. Season with salt and pepper. Discard the bay
leaf. Remove from the heat and set aside.
In a large pot, add the potatoes. Add enough water to
cover the potatoes. Season the water with salt. Bring the
liquid up to a boil and reduce to a simmer. Simmer the
potatoes for about 12 minutes or until fork tender. Remove
from the heat and drain. Place the potatoes back in the
pot and return to the heat. Cook the potatoes for 2
minutes, stirring constantly, to dehydrate. Using a
hand-held masher, mash the potatoes with the butter.
Season with salt and white pepper.
Fold in the gizzard mixture. Slowly add in enough cream
until desired texture is achieved. Season with salt and
white pepper. Mound the potatoes in the center of a large
platter. Lay the carved turkey around the potatoes. Spoon
the pan gravy over the top of the turkey. Serve the turkey
with the above side items.
