• Nat'l Potato Month - 2

    From Dave Drum@1:261/38 to All on Thu Sep 14 05:39:20 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Mashed Potatoes
    Categories: Emeril, Potatoes, Offal, Poultry
    Yield: 10 Servings

    4 tb Butter; in all
    1/2 lb Turkey gizzards; ground
    1 c Finely chopped onions
    1/2 c Finely chopped bell peppers
    1 Rib celery; fine chopped
    Salt & cayenne pepper
    2 tb Minced garlic
    1 ts Dried oregano
    1 ts Dried thyme
    Fresh ground black pepper
    1 Bay leaf
    1/2 c Chicken stock
    1/2 lb Turkey or chicken livers;
    - ground
    3 lb White potatoes; peeled,
    - diced
    White pepper
    1 c Heavy cream (as needed)

    In a large saute pan, melt 2 tablespoon butter. Add the
    gizzards and saute for about 5 minutes, or until brown.
    Stir in the onions, bell peppers, and celery. Saute 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

    SOURCE: Essence of Emeril Cooking Show #EE2438

    MM Format by Dave Drum - 02 January 2000

    Uncle Dirty Dave's Kitchen


    ... "Politics is the skilled use of blunt objects" -- Lester B. Pearson

    --- BBBS/Li6 v4.10 Toy-6
    * Origin: Prism bbs (1:261/38)