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1
In a large saute pan, melt 2 tablespoon butter.
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2
Add the gizzards and saute for about 5 minutes, or until brown.
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3
Stir in the onions, bell peppers, and celery.
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4
Saute the vegetables for about 4 minutes or until wilted.
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5
Season with salt and cayenne pepper.
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6
Stir in the garlic, oregano, thyme, black pepper, and bay leaf.
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7
Cook for about 2 minutes, stirring constantly.
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8
Stir in the chicken stock.
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9
Add the ground chicken liver and cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a wooden spoon.
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10
Bring the liquid up to a simmer and cook for 2 minutes.
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11
Season with salt and pepper.
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12
Discard the bay leaf.
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13
Remove from the heat and set aside.
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14
In a large pot, add the potatoes.
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15
Add enough water to cover the potatoes.
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16
Season the water with salt.
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17
Bring the liquid up to a boil and reduce to a simmer.
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18
Simmer the potatoes for about 12 minutes or until fork tender.
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19
Remove from the heat and drain.
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20
Place the potatoes back in the pot and return to the heat.
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21
Cook the potatoes for 2 minutes, stirring constantly, to dehydrate.
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22
Using a hand-held masher, mash the potatoes with the butter.
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23
Season with salt and white pepper.
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24
Fold in the gizzard mixture.
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25
Slowly add in enough cream until desired texture is achieved.
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26
Season with salt and white pepper.
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27
Mound the potatoes in the center of a large platter.
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28
Lay the carved turkey around the potatoes.
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29
Spoon the pan gravy over the top of the turkey.
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30
Serve the turkey with the above side items.
