Home Recipes French Fricassee Turkey Gizzards

French Fricassee Turkey Gizzards

Serves 4 Bake 20 minutes

Ingredients

  • 1.5 lbs turkey gizzards, trimmed and soaked overnight in cold water in the fridge. 
  • 1/3 cup flour, plus 2 tbsp for the roux
  • 3 tbsp olive oil
  • 2 tbsp margarine
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 8 oz cremini mushrooms, sliced
  • 3/4 cup dry white wine
  • 2 cups turkey or chicken stock
  • 1 bay leaf, few sprigs fresh thyme
  • 1 tbsp dijon mustard
  • 1 tbsp fresh lemon juice
  • fresh parsley, chopped

Method

  1. Dredge the Gizzards lightly in the 1/3 cup flour, shaking off excess.
  2. Brown the gizzards in batches in hot olive oil in a Dutch oven, about 3-4 minutes per side, until well colored; remove and set aside.
  3. In the same pot, sauté onion, carrots and mushrooms until softened and lightly browned, 6-8 minutes.
  4. Add garlic and cook 1 minute, then deglaze with the white wine, scraping up any browned bits, and simmer 2 minutes.
  5. Return the gizzards to the pot, add stock, bay leaf and thyme; bring to a simmer, cover, and braise on low heat 1.5-2 hours until tender.
  6. Remove the gizzards and vegetables with a slotted spoon; keep warm.
  7. Melt margarine in a small saucepan, whisk in 2 tbsp flour to make a roux, cook 1-2 minutes, then whisk in about 2 cups of the braising liquid until it thickens into a velvety sauce.
  8. Whisk in dijon mustard and lemon juice to brighten the sauce, then return gizzards and vegetables to coat.
  9. Finish with chopped parsley before serving over rice or noodles.

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