Turkey Gizzard Stuffing

"Don’t be afraid! Gizzards aren’t as scary as you think. In fact, many people add gizzards to their homemade chicken stock for incredible flavor and then remove the gizzards before serving the rich and salty broth. I’ve always used chicken gizzards for my soup but this time of year, turkey is the star! So why not use turkey gizzards instead, right?!? In honor of this unique Thanksivukkah occasion, you should also check out the rest of the turkey offerings that KOL Foods has for sale, including the most enormous turkey wings, turkey chops and smoked turkey sausage. I love KOL Foods for their customer service, convenience and the high quality of their grass-fed meats. In fact, KOL Foods is the only source for domestic, 100% grass-fed, kosher beef and organic, pastured, kosher chicken, turkey and duck.

So now to get down to business and talk about those delicious gamey gizzards…

Like I said, don’t be afraid! In case you’re wondering, gizzards are the muscular, thick-walled part of a bird’s stomach. If you eat other offal, like tongue and sweet breads, these are definitely for you! Gizzards are salty and they take on the flavor of whatever they are cooked with so they make a great addition to any traditional stuffing. I’ve seen people boil the gizzards with water to create the flavorful broth for the stuffing then they discard that gizzards…but I’m not one to waste any food. I say chop up those gizzards and stir them in with the bread and add some sweet apples and tart dried cranberries to balance the savory and salty components of the dish." - Kitchen Tested Blog


  • 1 lb. raw turkey gizzards
  • 1 onion, chopped
  • 1 tsp garlic powder
  • 3 cups water
  • 1 loaf challah bread, preferably "day old” bread (6-8 cups cubed)
  • 1 Tbsp olive oil
  • 1 green apple, core and chopped
  • ½ cup dried cranberries
  • 1 tsp ground sage
  • salt and pepper to taste

Cube the challah bread and place it on a cookie sheet. set the bread aside to dry out while the gizzards boil.

Wash the gizzards then place them in a medium pot with the chopped onion, garlic powder and water. Just make sure the water covers all of the gizzards.

Bring the gizzards to a boil over high heat then lower the temperature to medium-low, cover the pot and simmer them for 2 hours, until the gizzards are soft.

Remove the gizzards from the stock and cooked onions and chop them in to small pieces. set the stock aside to cool slightly.

Preheat the oven to 350 degrees F and prepare two small casserole dishes with cooking spray. You can also use one 9×9 inch casserole dish.

Combine the dried-out bread, chopped gizzards, chopped apple, dried cranberries and sage in a large bowl.

Add 2 cups of the broth and onion mixture and stir to combine. Add salt and pepper to taste and stir to make sure all of the ingredients are incorporated with the broth.

Pour the stuffing mixture in to the casserole dishes and bake the stuffing uncovered for 35-40 minutes, until the top of the bread is browning.