Ingredients
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Giblets:
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400 g Turkey gizzards
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400 g Turkey hearts
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400 g Turkey liver
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200 ml Chicken stock
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Vegetables:
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2 Onion
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2 Carrot
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2 Celery ribили корень
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1 clove of Garlic
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3 tbsp Extra Virgin olive oil
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Spices:
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2 Bay leaf
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2 Pimento
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to taste Salt
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to taste Grounded black pepper
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1 tbsp Parsley leaves
Directions
This delicious and nutritious dish continues the mission of increasing organ meats in the diet. Let me remind you that loving organ meats is very beneficial both literally (they are cheaper) and figuratively (they are highly nutritious). Organ meats are one of the best sources of iron (especially liver), high-quality protein, B vitamins, vitamin A, and essential trace minerals!
So take a look at this simple and very tasty dish!
Tips:
- I usually make this dish with turkey giblets that I buy from a farm along with the meat. Chicken giblets can also be used.
• Do not salt the liver beforehand — add it raw at the end of cooking to keep it tender.
• Do not salt the water when boiling the giblets.
• Salt the dish about 5 minutes before it is done.
• You can use different root vegetables, vegetables, spices, and herbs according to your taste.
Enjoy your meal!
Today's visits: 1.
Steps
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1
Done
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Boil the hearts and gizzards until tender. A pressure cooker works best, and this can be done in advance. I usually add onion, root vegetables, and spices while boiling to make a rich broth, which can later be used both for this dish and for soup. |
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2
Done
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Slice the onion into half-rings, cut the carrot into rounds, and finely chop the celery. Heat olive oil in a large deep skillet with a lid, add the onion, and sauté over medium heat until golden (about 10 minutes). Then add the carrot and celery and cook together for another 5 minutes. |
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3
Done
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Cut the boiled hearts and gizzards into small pieces and add them to the vegetables. Crush a clove of garlic with the flat side of a knife and add it to the pan. Cook together for 5 minutes. Add a bay leaf, allspice, and season with black pepper, but do not salt yet. Pour in enough broth (I use the broth in which the giblets were cooked) to cover the bottom by about 1 cm. Bring to a boil, cover, and simmer for 15 minutes. |
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4
Done
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Cut the raw liver into large pieces and add it to the pan after the dish has simmered for 15 minutes. Cover again and cook for another 5 minutes, then gently stir once to ensure the liver cooks evenly, and simmer for an additional 5–7 minutes until done. The liver should remain tender but no longer be bloody inside. Season with salt to taste at the end. |
