Turkey Gizzard Gravy with Onions and Apricots

from Nancy Messer

  • 3 lbs Turkey Gizzards (frozen solid ok — see note below about salt)
  • 1 cup white wine
  • 1 cup water
  • 1/3 cup dried appricots, sliced
  • 1/2 onion, thinly sliced
  • 1 tsp. ground dried rosemary

Cook in crock pot on low for 8 hours or overnight.  Will cook into a thick brown gravy, and the apricots and onions will melt away.

Gizzards are kashered (salted) separately so they can be saltier than other parts of the turkey.  If you like, thaw the gizzards and soak for 30 minutes in water, changing occasionally, to remove some of the salt.  We don’t recommend that you add additional salt to the recipe while cooking.

One Comment Add yours

  1. Nancy Messer says:

    You can play with this recipe idea any number of ways — add potatoes (they may help soak up some of the salt) or other root vegetables such as carrots, rutabagas, parsnips, extra onions, etc; or change the herbs and spices; or change the cooking liquids (red wine or beer would be good, too). You can also throw in fresh herbs such as parsley or scallions just before serving for a green touch.

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