INGREDIENTS

INSTRUCTIONS

In a large saute pan, melt 2 tablespoons butter. Add the gizzards and saute
for about 5 minutes, or until brown. Stir in the onions, bell peppers, and
celery. Saute 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 turkey or chicken livers 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. Serve, if you wish, with "Emeril's Pepper Stuffed Turkey" the
recipe for which is included in this collection. This recipe yields 8 to 10
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2438 broadcast 11-18-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-28-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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