Recipe - Dirty Mashed Potatoes

4 tablespoon Butter,, in all
One half pound Turkey gizzards,, ground
1 cup Finely chopped onions
One half cup Finely chopped bell peppers
1 Stalk celery,, finely
chopped
Salt and cayenne pepper
2 tablespoon Minced garlic
1 teaspoon Dried oregano
1 teaspoon Dried thyme
Freshly ground black pepper
1 Bay leaf
One half cup Chicken stock
One half pound Turkey or chicken livers,,
ground
3 pound White potatoes, peeled and
minced
White pepper
One half cup Heavy cream (up to 1)

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 handheld 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: 810 servings
Posted to MCRecipe 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