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
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|Serving Size: 1 Serving (2185g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 29 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 7.2mg||2 %|
|Sodium 505.5mg||17 %|
|Potassium 493.8mg||13 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 21.8g|
|Protein 8.3g||12 %|
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Calories per serving: 158
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