Sarah Pope, of The Healthy Home Economist blog is a great resource for learning more on traditional foods and healthy diets. The video below is referenced from her blog on using turkey gibblets. Read the post for sure!


 Also, if you happen to have more gizzards than you know what to do with, consider using this recipe to make a delicious, and very nutritious gizzard dish. Recipe submitted by our 2017 summer intern applicant, Emmy T. 

Gizzards an’ Gravy
4 lbs. chicken gizzards, cut into 1 inch cubes
2-3 onions, sliced
1 t. salt
1/4 t. pepper
1/2 c. reserved drippings
2 c. reserved gizzard broth
1/4 c. flour
1 t. celery seed
1 t. each onion powder and garlic powder
1 t. salt
1/2 t. pepper
1 can (10.5 oz) cream of chicken soup

Place gizzards in a 6-quart crockpot with sliced onions, 1 t. salt, 1/4 t. pepper and fill halfway with water. Cook on high for 2 hours and then on low for another 2 hours. (Cook time varies with crockpots)

Drain; reserving gizzards, drippings, broth and onions (optional). Set aside gizzards and onions. Skim off 1/2 c. drippings and pour enough broth to equal 2 cups.


Place 1/2 c. drippings in a 12 inch skillet. Stir in flour, celery seed, onion powder, garlic powder, 1 t. salt, and 1/2 t. pepper. Cook over low heat until smooth and browned. Gradually, stir in 2 c. reserved gizzard broth and cream of chicken soup. Cook and stir constantly until mixture boils and thickens. Add to reserved gizzards and onions (can chop into small bits). Use the keep warm or low setting until ready to serve.

Bartlett Farms

Author: Bartlett Farms