Don’t be afraid! Gizzards aren’t as scary as you think. In fact, many people add gizzards to their homemade chicken stock for incredible flavor and then remove the gizzards before serving the rich and salty broth. I’ve always used chicken gizzards for my soup but this time of year, turkey is the star! So why not use turkey gizzards instead, right?!? In honor of this unique Thanksivukkah occasion, KOL Foods has selected eight leading kosher food bloggers to create eight Thanksgivukkah recipes and I am honored that they chose me as one of those bloggers. Your job as the reader is to decide which one whipped up the most delicious creation by voting in this form. A vote enters you to win a $200 KOL Foods gift certificate. Pretty amazing! So go vote for my recipe starting December 9th! Okay, so If you’re not into turkey gizzards like me, you should check out the rest of the turkey offerings that KOL Foods has for sale, including the most enormous turkey wings, turkey chops and smoked turkey sausage. I love KOL Foods for their customer service, convenience and the high quality of their grass-fed meats. In fact, KOL Foods is the only source for domestic, 100% grass-fed, kosher beef and organic, pastured, kosher chicken, turkey and duck.
So now to get down to business and talk about those delicious gamey gizzards…
Like I said, don’t be afraid! In case you’re wondering, gizzards are the muscular, thick-walled part of a bird’s stomach. If you eat other offal, like tongue and sweet breads, these are definitely for you! Gizzards are salty and they take on the flavor of whatever they are cooked with so they make a great addition to any traditional stuffing. I’ve seen people boil the gizzards with water to create the flavorful broth for the stuffing then they discard that gizzards…but I’m not one to waste any food. I say chop up those gizzards and stir them in with the bread and add some sweet apples and tart dried cranberries to balance the savory and salty components of the dish.
Turkey Gizzard Stuffing
1 lb. raw turkey gizzards
1 onion, chopped
1 tsp garlic powder
3 cups water
1 loaf challah bread, preferably “day old” bread (6-8 cups cubed)
1 Tbsp olive oil
1 green apple, core and chopped
1/2 cup dried cranberries
1 tsp ground sage
salt and pepper to taste
I cubed the challah bread and placed it on a cookie sheet. I set the bread aside to dry out while I cooked the gizzards. In my opinion, dry bread is the key to a great stuffing.
I washed the gizzards and placed them in a medium pot with the chopped onion, garlic powder and water. Just make sure the water covers all of the gizzards.
I brought the gizzards to a boil over high heat then lowered the temperature to medium-low, covered the pot and simmered them for 2 hours, until the gizzards were soft.
I removed the gizzards from the stock and cooked onions and chopped them in to small pieces. I set the stock aside to cool slightly.
I preheated the oven to 350 degrees F and prepared two small casserole dishes with cooking spray. You can also use one 9×9 inch casserole dish. I combined the dried-out bread, chopped gizzards, chopped apple, dried cranberries and sage in a large bowl. I add 2 cups of the broth and onion mixture and stirred to combine. I added salt and pepper to taste and stirred to make sure all of the ingredients were incorporated with the broth.
I poured the stuffing mixture in two small casserole dishes (I used two dishes so it would be easier to pass around the stuffing on Thanksgiving).
I baked the stuffing uncovered for 35-40 minutes, until the top of the bread was browning.
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