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  • Gizzards, heart, and liver from turkey
  • 1/2 lb. sausage
  • 2 cups onion, diced
  • 1 cup celery, diced
  • 1 cup green bell pepper, diced
  • 1 cup red bell pepper, diced
  • 1 Tbs. garlic, chopped
  • 1 cup eggplant, skinned and diced
  • 2 cups long-grain white rice
  • Peanut oil, as needed
  • 1/2 cup red wine
  • 3 cups turkey stock
  • 1 cup tomato purée, divided
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried thyme
  • 1 pinch red pepper flakes
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1 bay leaf


Preheat oven to 375°F. Finely dice gizzards, heart, and liver, then combine with sausage in skillet on high heat until meat begins to pop. In a separate skillet, brown onion, celery, and peppers until tender. Add garlic and continue cooking for two minutes, then add eggplant and cook until tender. Layer vegetables on bottom of a skillet. In a separate skillet, sauté rice, adding peanut oil as needed, until lightly brown. Then layer rice over vegetables and top with meat. In a saucepan, reduce wine to a quarter cup. Add stock, half of the tomato purée, herbs, and spices. Bring to a boil, then gently pour over rice. Deglaze pan with remaining tomato purée, then add to rice. Cover skillet tightly with foil and bake for one hour.

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