Ingredients:

  • 900g – 1 kg (2 lbs) Turkey Gizzards, trimmed and thoroughly cleaned
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Thyme
  • 2 teaspoons Kosher Salt, or to taste
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Olive Oil (for browning)
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, smashed
  • 2 large Bay Leaves
  • 700 ml (3 cups) Chicken or Turkey Stock (low sodium)
  • 1 tablespoon Worcestershire Sauce

Instructions:

  1. Preparation: Rinse the turkey gizzards thoroughly, pat them dry, and carefully trim away any silver skin or tough tissue. In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Toss the gizzards liberally with the seasoning mix until fully coated.
  2. Browning: Preheat your oven to 160°C (320°F). Heat the olive oil in a Dutch oven over medium-high heat on the hob. Sear the seasoned gizzards in batches for 2-3 minutes per side until deep brown. Remove the seared gizzards and set them aside. Add the chopped onion and smashed garlic to the pot and sauté for 3-5 minutes until softened.
  3. Braise: Pour in the Worcestershire sauce and scrape up the browned bits (fond) from the bottom of the pot. Return the seared gizzards to the pot. Add the stock and bay leaves; the liquid should cover the gizzards by at least two-thirds. Place the lid securely on the Dutch oven and transfer the pot to the preheated 160°C (320°F) oven. Cook for 2 hours and 15 minutes.
  4. Finish: After the initial braising time, check for doneness; the gizzards should pierce easily. If still firm, return to the oven for 15-30 minutes more. Once tender, remove the lid and increase the oven temperature to 200°C (400°F). Return the uncovered pot to the higher-temperature oven. Cook for 20 minutes, stirring halfway, until the braising liquid has reduced to a thick glaze and the gizzards are slightly caramelised.
  5. Serve: Remove from the oven and allow the gizzards to rest in the pot for 10 minutes. Taste the sauce and adjust salt and pepper if necessary. Serve hot over mashed potatoes or polenta.