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Stewed turkey stomachs

Braised Turkey Gizzards

Budget-friendly, made from everyday ingredients, wholesome, and great for dinner! Cooked right, braised turkey gizzards can be a real treat. On top of being nourishing, they're low in calories — so this recipe suits anyone watching their health and their waistline and trying to eat well.

Anna Slavina

Recipe author

Composition / ingredients

Servings:

Turkey gizzards (turkey gizzards)

Water

Onion

Green onion

Carrot

Wheat flour

Sunflower oil

Dill

Bay leaf

Allspice

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 8 g

Fats 27 % 4 g

Carbohydrates 20 % 3 g

76 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you braise turkey gizzards? Gather your ingredients. Gizzards are sold both frozen and fresh. If yours are frozen, thaw them first by moving them from the freezer to the bottom shelf of the refrigerator. Rinse the gizzards well and trim off any yellowish membrane. Boil them in salted water until tender — this takes about an hour.
Step 2:

Let the gizzards cool, then cut them into small pieces.
Step 3:

Move the gizzards to a pot, pour in about 4 cups (1 liter) of water, and add the salt, bay leaf, and allspice. Set the pot over medium heat to simmer.
Step 4:

Peel the onion, rinse it, and cut it into small dice.
Step 5:

Peel the carrot and grate it on the coarse side of a grater.
Step 6:

Pour the sunflower oil into a skillet, heat it briefly, then add the onion and carrot. Fry over low heat until golden, adding any seasonings you like.
Step 7:

Add the flour to the skillet, stir it into the vegetables, and cook them together briefly, stirring constantly.
Step 8:

Add the onion and carrot to the pot with the gizzards. Simmer everything together for about 20 minutes, until the sauce thickens. You can chop the dill and green onion and braise them along with the gizzards, or use them to garnish the finished dish — I went with the second option. The braised turkey gizzards are ready. Enjoy!

Turkey gizzards are an organ meat with a firm, fibrous texture, so it's important to cook them properly to make them both wholesome and delicious. Long, slow cooking — braising, in this case — is the key. Cooked this way, the gizzards come out tender and tasty, and they're a nice way to mix up your menu. They pair well with any side: potatoes, buckwheat, or stewed and fresh vegetables. On top of all that, turkey gizzards are inexpensive, so the dish is very budget-friendly. I've made gizzards before, but chicken ones — turkey gizzards are larger and, to me, a touch more tender. I loved this recipe and will definitely make it again.
Keep in mind that how well you thaw the ingredients has a lot to do with the quality and flavor of the finished dish. See our article on thawing to avoid mistakes and pick the best method.
Use filtered or bottled water with a neutral taste. Tap water can leave an off, distinctive flavor in the dish.
Use an oil with a high smoke point for frying. Every oil is only healthy up to its smoke point — the temperature at which it starts to burn and form harmful compounds. Unrefined oils, with rare exceptions, have a low smoke point and burn quickly. Refined oils hold up better to heat. If you're roasting, pan-frying, or grilling, reach for a high-smoke-point oil such as refined sunflower, olive, or grapeseed oil.