Name: Dirty Mashed Potatoes
Ingredients: 4 tb Butter,, in all; 1/2 lb Turkey gizzards,, ground; 1 c Finely chopped onions; 1/2 c Finely chopped bell peppers; 1 Stalk celery,, finely chopped; Salt and cayenne pepper; 2 tb Minced garlic; 1 ts Dried oregano; 1 ts Dried thyme; Freshly ground black pepper; 1 Bay leaf; 1/2 c Chicken stock; 1/2 lb Turkey or chicken livers,, ground; 3 lb White potatoes, peeled and diced; White pepper; 1/2 c Heavy cream (up to 1)

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		New, Text, Import	1	Servings

INGREDIENTS

4	tb	Butter,, in all
1/2	lb	Turkey gizzards,, ground
1	c	Finely chopped onions
1/2	c	Finely chopped bell peppers
1		Stalk celery,, finely chopped
		Salt and cayenne pepper
2	tb	Minced garlic
1	ts	Dried oregano
1	ts	Dried thyme
		Freshly ground black pepper
1		Bay leaf
1/2	c	Chicken stock
1/2	lb	Turkey or chicken livers,, ground
3	lb	White potatoes, peeled and diced
		White pepper
1/2	c	Heavy cream (up to 1)

INSTRUCTIONS

In a large saut_ pan, melt 2 tablespoon butter. Add the gizzards and saut_
for about 5 minutes, or until brown. Stir in the onions, bell peppers, and
celery. Saut_ the vegetables for about 4 minutes or until wilted. Season
with salt and cayenne pepper. Stir in the garlic, oregano, thyme, black
pepper, and bay leaf. Cook for about 2 minutes, stirring constantly. Stir
in the chicken stock. Add the ground chicken liver and cook for 4 to 5
minutes, scraping the bottom and sides of the pan with a wooden spoon.
Bring the liquid up to a simmer and cook for 2 minutes. Season with salt
and pepper. Discard the bay leaf. Remove from the heat and set aside. In a
large pot, add the potatoes. Add enough water to cover the potatoes. Season
the water with salt. Bring the liquid up to a boil and reduce to a simmer.
Simmer the potatoes for about 12 minutes or until fork tender. Remove from
the heat and drain. Place the potatoes back in the pot and return to the
heat. Cook the potatoes for 2 minutes, stirring constantly, to dehydrate.
Using a hand-held masher, mash the potatoes with the butter. Season with
salt and white pepper. Fold in the gizzard mixture. Slowly add in enough
cream until desired texture is achieved. Season with salt and white pepper.
Mound the potatoes in the center of a large platter. Lay the carved turkey
around the potatoes. Spoon the pan gravy over the top of the turkey. Serve
the turkey with the above side items.
Yields: 8-10 servings
Posted to MC-Recipe Digest V1 #325
Recipe by: ESSENCE OF EMERIL SHOW #EE2438
From: Meg Antczak <meginny@frontiernet.net>
Date: Sun, 1 Dec 1996 22:57:04 -0500

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