Vegetable Gizzard Stew Calories

Vegetable Gizzard Stew uses the turkey’s gizzard, a muscular organ in its digestive tract—not the heart or liver. It has a firm texture and needs thorough cooking to become tender.

Rinse the gizzards under cold running water and trim away any tough membrane or remaining debris. If they were sold pre-cleaned, inspect them for residue before adding them to Vegetable Gizzard Stew.

Cook the gizzards gently in enough liquid until tender before adding quick-cooking vegetables to Vegetable Gizzard Stew. If the vegetables go in too early, they may turn mushy before the gizzards soften.

Yes, you can make Vegetable Gizzard Stew in a slow cooker. Add the gizzards and cooking liquid first, then add delicate vegetables later so they hold their shape while the meat becomes tender.

Yes, chicken gizzards can replace turkey gizzards in Vegetable Gizzard Stew. They may differ in size and tenderness, so check that they are fully cooked and soft rather than relying on an unchanged cooking time.

Carrots, onions, potatoes, and bell peppers work well in Vegetable Gizzard Stew because they complement the savory gizzards. Add peas or other quick-cooking vegetables near the end to keep them from becoming too soft.

Serve Vegetable Gizzard Stew with rice, crusty bread, or mashed potatoes to make a filling meal. A crisp green salad or steamed greens provide a fresh contrast to the rich, savory broth.

Refrigerate leftover Vegetable Gizzard Stew promptly in a covered container, rather than leaving it out for an extended time. Eat it within a few days, and take out only the portion you plan to reheat.

Yes, Vegetable Gizzard Stew can be frozen in airtight, meal-sized containers once cooled. Thaw it in the refrigerator and reheat it until hot throughout; potatoes may become softer after freezing and thawing.