The Nasty Bits: Turkey Gizzards Recipe

1. 1

   Bring a large pot of water to a boil, and place the gizzards in the boiling water. Let the gizzards cook for one minute to get rid of any impurities. Drain the gizzards and rinse under cold water.

2. 2

   Place the gizzards in a medium-sized pot and cover with water. Add the remaining ingredients: the water or stock, the aromatics and herbs, and peppercorns.

3. 3

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

4. 4

   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.

5. 5

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

6. 6

   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.

7. 7

   Remove the rillettes from the refrigerator 2 hours before serving; they are best at room temperature. Serve with bread or toast.

8. 8

   (makes enough for an appetizer that serves 6 or more)

9. 9

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

10. 10

    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.

11. 11

    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.

* Per serving · 4 servings · Values may vary.