
I have already talked about the importance of organ consumption. There are many ways to include organs in the diet: grilled, stews, drob… the combinations are many, if we have imagination. In this recipe I show you how I make the stew of turkey hearts and gizzards, a delicacy that I consume quite often. I sometimes change the spices, but the basic recipe remains the same.
Ingredients
For 2 servings:
- 250 grams of turkey gizzards
- 250 grams of turkey hearts
- 2 medium onions
- 1 tablespoon of duck lard
- A glass of bone broth (or water if we don’t have broth)
- 3-4 cloves of garlic
- 1 bunch of dill
- 2 tablespoons of smoked sweet paprika
- 1 tablespoon chilli and garlic tomato seasoning
- Salt to taste
- 1 teaspoon of turmeric
- A pinch of pepper
Recipe Method
Wash the turkey hearts and gizzards well and cut them into bite-sized pieces. Wash it once more. Cut the onions into pieces or julienne. Heat the duck lard in a skillet (I use a cast iron skillet), then add the onion and saute for 1-2 minutes, stirring continuously. Put the pieces of organs, mix well and leave for another 5-6 minutes. Add the bone broth, reduce the heat, put the lid on and leave for another 15-20 minutes. Wash and cut the dill, peel and crush the garlic with the side of the knife, then finely chop. Put it in the stew along with paprika, spices, turmeric, salt and pepper. Mix well, leave for another 2 minutes and turn off the heat.
It can also be used in AIP, if we do not add paprika, tomato spice and pepper, but the sauce will be a little liquid. I’ve got a mouth-wateringly delicious variation of turkey gizzards stew in the AIP Recipes category.
I ate this heart and gizzards turkey stew with a poached egg and sauerkraut. Sometimes I eat it with a green salad. It can also be “seasoned” with polenta. A goodie!