© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY GIZZARDS, trimmed and rinsed
1 Whole bay leaf
5 Whole peppercorns
1/2 tsp salt
12 oz TURKEY BACON, diced
2 lbs HOT SMOKED TURKEY SAUSAGE, chopped
1/2 lb TURKEY livers, trimmed of any fat, rinsed, patted dry & minced
3 c chopped onion
1-1/2 c chopped celery
1-1/2 c chopped green bell pepper
1-1/2 c chopped red bell pepper
3 tbsp minced fresh garlic
1 tbsp cayenne pepper
1 tbsp kosher salt
1 tbsp freshly ground black pepper
1 tbsp ground cumin
1-1/2 tsp ground oregano
3 c long-grain rice
6 c TURKEY STOCK or low-sodium chicken broth
1/3 c chopped fresh chives
Place gizzards in a medium heavy saucepan. Add bay leaf, peppercorns and salt. Add enough cold water to just cover the gizzards.
Cover saucepan and heat to boiling. Immediately reduce heat and simmer for 1+ hours or until gizzards are tender.
Remove from liquid, cool slightly and mince fine. Cover and chill.
Heat a large, deep rondo or sauteuse, over medium-low heat and sauté bacon until slightly crisp.. Remove bacon from pan and reserve.
Add sausage in 2 batches and sauté, stirring occasionally, until browned. Remove from pan with a slotted spoon and reserve.
Add turkey liver and cook through. Remove from pan with a slotted spoon and reserve.
Add onion, celery, and bell peppers to the pan. Sauté over medium heat until tender. Add garlic and sauté only until fragrant, about 30-45 seconds.
Stir in cayenne, salt, black pepper, cumin and oregano. Stir, and cook an additional 3 minutes.
Stir in the rice and cook 5-8 minutes. Add stock and reserved sausage. Bring to a boil; then immediately reduce heat, cover, and simmer until liquid is absorbed.
Add reserved cooked gizzards, bacon and liver. Cover pan and heat through.
Serve immediately and garnish with chives.