Dirty Mashed Potatoes - butter

Method

• 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.