Turkey Gizzard Stew

Gizzards can be tricky to work with as they can be rubbery and chewy if not cooked long enough. Avoid intensely boiling the gizzards since that will cause loss of nutrients. Slow and low was the perfect way to prepare this dish. Toss it all together, let it tenderize for 4-5 hours, and voila! 

*Some of the vitamins and minerals gizzards provide are vitamin B12, iron, phosphorus, zinc, potassium, niacin, riboflavin, and selenium.

1. Start by turning your crockpot to low. Add the chicken stock, tomatoes, tomato paste, wine and herbs.

2. Cut the middle portion (tendon) out of the gizzards and set aside. Slice the two meaty gizzards into bite size pieces or leave them whole.

3. In a large pot add avocado oil and onions on medium heat until translucent and softened. Reduce heat to low. Add garlic and fry gently while stirring for about one minute. Add this mixture to the crockpot.

4. Stew on low, covered for 4-5 hours or until gizzards are tender. Sauce will thicken as it reduces. If you need to thin it, add a ladle or two of reserved chicken stock.

5. Finish by rectifying salt and pepper to taste, discard bay leaves and thyme sprigs. 

6. Garnish with chopped parsley or cilantro and serve with crusty warm bread, rice or potatoes.

This meal pairs beautifully with a bold red wine or Champagne!

Notes

* Slice the gizzard tendons into small pieces and add to the stew because they are full of collagen.

* Feel free to add in some of your favorite veggies to the crockpot. Add a little extra chicken broth if adding veggies. We added pan fried mini potatoes and carrots.

* If you want some heat to your stew, add crushed red pepper or chipotle powder.

* Start your crock pot ahead of time if you want it ready for lunch or dinner.

* Double up the recipe if you need more than 3 main meals.

* This serves about 2-3 people as a meal and about 4-5 people as an appetizer.