Monday, December 3

Turkey Gizzards End Round One of Holiday Cooking





Phew! This has been such a busy period and I've been terrible at posting. I apologize and hope you haven't given up on me. To make up for it, I do have a confession about something I have done these many years, though. You see, at Holiday time, I keep the turkey heart, half the gizzard, and the juicy tenderloin, all to myself! Oh, yeah. I consider that one of the perks of being the cook and do not feel the least bit guilty.  Just finally confessin'. Of course, when making gravy, I will add the precooked liver, other gizzard half, and some turkey neck meat to make up for the "missing" protein. Tee hee hee.


You can find any number of ways to prepare turkey gizzards online and you should try them all. But, one of my favorite ways of introducing them to folks who have been denied this tasty treat is to slice, Southern fry, and braise them. As with most tough proteins, the slower the cooking, the more tender the meat, making it the perfect candidate for the solar oven. One turkey barely gives you enough to make giblet gravy (and, feed the cook in the kitchen!), so keep your eyes open for packaged gizzards at the market. They are very economical and you should be able to pick up a pound for under three dollars.

As you know, I'm a firm believer in washing my packaged meats, regardless of how much I'm told that it's no longer necessary. Not every recipe requires slicing the gizzards but it will definitely create a tenderer treat for first-timers. Personally, I love the natural texture and braising does the job for me. Regardless of choice, whole or sliced, you will have to remove the tough membranes before dropping the gizzards into your breading mixture. I used flour, salt, pepper, basil, parsley, and garlic salt.  Gizzards are not perfectly round but can still be a challenge on the cutting board, so please be very careful. One trick I use is to pierce the gizzard with a dinner fork so that my slices are even and my hands are nowhere near the knife.


 Sauté in olive oil/tallow over high heat in a heavy skillet and then transfer the gizzards to your casserole dish. Add the wine, water, and butter to the skillet; bring to a high simmer while scraping the little bits and pieces into the gravy. Pour over the gizzards; cover and bake in the solar oven for one and a half hours or until all liquid is absorbed. Serve with your favorite sides. I used Basmati rice and corn because the breading mixture was very spicy and I didn't want to overwhelm my poor little taste buds.

Okay, it's official. I HATE green plates. Thought I'd take advantage of a sale and am really sorry. Just sucks the life out of a meal; don't you think?

I hope you'll give turkey gizzards a try because I just know you're going to like them. And, by all means, feel free to let us know what you did and give us a link to your recipe!



18 comments:

  1. i would offer you all of my gizzards and such but then teddy would never speak to me again!

    ReplyDelete
    Replies
    1. I would never, ever, under any circumstances, do anything to give Teddy the slightest discomfort or reason to not speak to you, again, so I will not hold you to anything more than vicarious enjoyment of this great repast! Give Teddy a big hug and suggest that she might enjoy the 'cooked' variety of gizzards, as well.

      Delete
  2. I love chicken livers, fried up, with gravy on toast. But I can't do the other innards of animals of any kind. I am glad though that you are able to enjoy the special goodness you love.
    Have missed you, hope you have been feeling okay!!
    Happy December, and merry cooking!!! Love, Robin.

    ReplyDelete
    Replies
    1. I've been up to my elbows in trying to get patent etc. stuff done for the SolarChief and, with it coming at Holiday time, things just had to be given priority. But, I'm refreshed, renewed, and looking forward to a great year. Always enjoy your comments and hope you're having a great time preparing for your holidays.

      Delete
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