Turkey Gizzards with Buckwheat

An unexpected pairing that turns out genuinely delicious!

Recipe author

Servings:

Turkey gizzards (turkey gizzards)

1200

Buckwheat

160

Tomatoes

Sour cream

375

Onion

Olive oil

Salt

Ground black pepper

Herb blend (I used herbes de Provence)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 11 g

Fats 29 % 7 g

Carbohydrates 25 % 6 g

130 kcal

GI: 33 / 67 / 0

Cooking method

Step 1:

First, clean the turkey gizzards, trimming off any gristle and rinsing away any grit. Meanwhile, cook the buckwheat (about 15 minutes).
Step 2:

Peel the onion and cut it into half-moons.
Step 3:

Sauté the onion in the oil until golden.
Step 4:

Add the gizzards to the onion and lightly brown them.
Step 5:

Cut the tomatoes however you like. I halved them and halved them again, so they came out in wedges like the onion.
Step 6:

Brown the gizzards to about this point. They'll give off a lot of liquid, so they'll likely end up simmering rather than searing — that's perfectly fine.
Step 7:

Add the tomatoes, stir, cover, and cook for 15–20 minutes over medium heat. Add a splash of water if it's tasting too tart.
Step 8:

Now stir in the sour cream, salt, pepper, and herbs. Cover and cook another 5 minutes — just keep it at a gentle simmer, not a hard boil.
Step 9:

Stir the cooked buckwheat into the pot. Taste and adjust the salt, pepper, and other seasonings. Cover for another 2–5 minutes and you're done. :)
Step 10:

The buckwheat will soak up the liquid and plump up a little, but it won't turn to mush.