Savory and Tender Turkey Gizzard Stew
This hearty stew features tender turkey gizzards simmered in a rich, savory tomato broth with fresh herbs and vegetables.
- 4-6 Servings
- 30 mins Prep Time
- 1 hr 15 mins Total Time
Ingredients
- 1 Package Shady Brook Farms® Turkey Gizzards (about 2 Lbs.)
- 4 cups chicken stock or bone broth
- 3 cloves garlic, finely chopped
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 2 tbsp tomato paste
- 1 tbsp chicken bouillon powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tbsp turmeric (optional)
- 1 tsp dried oregano
- 2 bay leaves
- 1 sprig thyme
- 1 sprig sage
- 2 tsp black pepper
- Sea salt, to taste
- 3 carrots, sliced
- 1 medium potato, peeled and cubed
- 1⁄2 green bell pepper, diced
- 1⁄2 yellow bell pepper, diced
- 1 yellow onion, finely diced
- 1⁄2 cup chopped cilantro, for garnish
-
Step 1
Rinse the gizzards well in cold water and pat dry with paper towels. Cut out the center tendon and discard. Cut the two halves into bite-sized pieces. -
Step 2
Place the gizzards in an Instant Pot or electric pressure cooker with 1½ cups water and pressure cook for 20 minutes, then allow natural pressure release for 10 minutes. -
Step 3
While the gizzards cook, heat olive oil in a Dutch oven or large heavy pot over medium heat. Add the onion and sauté́ for 3–5 minutes. Stir in the garlic, potatoes, carrots, and bell peppers and cook for 1 more minute. Add 2 cups of chicken stock, the diced tomatoes, and tomato paste. Stir well. Add the cooked gizzards and broth to the pot. -
Step 4
Stir in the chicken bouillon powder, onion powder, garlic powder, turmeric (if using), oregano, bay leaves, thyme, sage, black pepper, and salt to taste. Reduce heat to medium-low and simmer for 30 minutes. Garnish with cilantro before serving.
