This is definitely a maybe not for this girl, but I have heard rave reviews on eating the gizzards of the turkey. Gizzards are secondary stomachs used by birds to grind their food before digestion. Because birds don’t have teeth, they must fill this stomach with small stones to achieve the same goal. The organ contains a very tough inner membrane, surrounded by a muscular pouch which provides the grinding action. Gizzards are part of the group of foods called offal, which also includes beef tripe, chitlins (pork intestines), and hearts, according to wisegeek.com.
OMG, absolutely not! I remember going to my friends house at Thanksgiving and they served regular gravy and gizzard gravy. I was mortified to say the least (my family always threw them out), but everyone went for the gizzard gravy. They nalso deep fried them for an appetizer. All I know, tasty or not, most people have a hard time getting over the idea of them being a secondary digestive system. Nevertheless, I wanted to give a recipe that those brave few of you could try.
Giblet Gravy (includes the gizzard)
1 h 30 m 8 servings 324 cals
1 package of giblets and neck from turkey, excluding liver 4 cups water 1 cup turkey drippings
6 tablespoons cornstarch 1/2 cup cold water 1 hard-cooked egg, chopped
salt and ground black pepper to taste
Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.