1 lb. turkey gizzards (or whatever the weight of them is in your turkey)
1 tsp sage
1 lb. ground turkey (could go over if the gizzards aren't quite a pound)
2 T. flour
2 T. peanut oil
1/4 tsp. Surf City spice (recipe follows)
1 cup chopped onions
1/2 cup each bell peppers and celery
2 minced shallots
3 cloves minced garlic
4 cups cooked medium or long grain rice
1 T. Worcestershire sauce
4 tsp Surf City Spice
1/2 cup green onions
1/4 cup chopped Italian parsley
Boil the gizzards in water, with about 1 tsp. of sage to cover in a saucepan over medium heat for about an hour. or until tender. Drain and reserve broth. Finely chop the gizzards in a food processor.
Combine the oil, flour, and 1/4 tsp. spice mix (most rouxs don't come seasoned) in a large heavy saucepan over medium heat. Stir constantly for 8-10 minutes for a dark brown roux (about the color of chocolate).
Add the ground turkey to the roux and cook for 5-6 minutes, stirring constantly. Add the vegetables (minus the green onions) and cook for another 5-6 minutes or until the vegetables are wilted. Add the gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make it a full cup. Mix in the cooked rice, stir to coat evenly and break up any clumps.
Add Worcestershire sauce, spice mix, green onions and parsley. Mix well. Cook until the rice is warmed through, while occasionally stirring it.
Surf City Spice
1/3 cup + 2 T garlic powder
1/3 cup paprika
1/3 cup mixed peppercorns (before grinding)
¼ cup onion powder
¼ cup cayenne
¼ cup kosher salt
3 T dried basil
3 T dried oregano
3 T dried thyme
2 tsp file powder
Using a coffee or spice grinder, grind the peppercorns until fine.
Mix all ingredients together in a medium sized bowl.
Store in an airtight container (lasts about 3 months)
Making the potato dish tonight...substituting some different cheeses, using cream of mushroom instead of cream of chicken, and using Panko instead of corn flakes. Not that Im getting creative these are all items I have on hand though. Ill try and take a pic and post when its done.
This is the greatest thread ever!
Definitely lemme know how the substitutions turn out.
Update- Dish came out OK. I didnt use the 2lbs of hash browns the recipe called for as we were using the Fresh and Easy Hash Browns with weighed about 1.5 lbs. Forgot to adjust the sour creme thus it came out a little more soupy then it normally would have. Was fantastic though and was pretty happy with it overall. Instead of using Panko I rolled with some crushed CheeseIts I found in the cubbard and topped that with grated asiago. Without Question a Cant Miss recipe though and I could see how rotating cheeses(we used colby) and the choice of soups(we used mushroom) and maybe even putting chicken slices or polska kielbaska on the bottom of the dish would make for an endless variety of options.
We're planning on smearing the rest of it onto a cookie sheet and rebaking again for tomorrow nights dinner. Im thinking its going to better tommorow night which Im looking forward to as it was fantastic tonight.
I like the idea of using cheez-its. Ive been debating on trying it with cream of mushroom instead of cream of chicken this year because my gfs niece is a vegetarian. But i'm so used to having it the same way for the last 20 or so years that i dunno if i can change it for myself.
And its always really good re-heated. the only part that kinda sucks is the topping not being crunchy anymore.
Totally gonna have to make Ian's tater recipe sometime. But for Thanksgiving, I always make smoked gouda mashed taters. Made it once a few years back, now it's a requirement every year. Super nommy.