In the kitchen with MyTrela

Braised turkey gizzards with pumpkin in vegetable sauce

Cleaned turkey gizzards slowly soften in a blended vegetable sauce with weighed water. Pumpkin joins near the end of braising.

1 serving

Braised turkey gizzards with pumpkin in vegetable sauce — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients cover the entire recipe for 1 serving. Weigh gizzards cleaned and raw, and vegetables as prepared edible portions. In this version a total of 600 g of measured water is used for the sauce and stewing.

  • Red pepper85 g85 g edible portion without seeds.
  • Onion35 g35 g after peeling.
  • Carrot30 g30 g after peeling.
  • Turkey gizzard150 g150 g raw gizzards after removing tough membranes.
  • Lard13 g13 g in total: two 6.5 g portions for meat and vegetables.
  • Pumpkin180 g180 g peeled pumpkin without seeds, before cooking.
  • Garlic12 g12 g peeled garlic.
  • Chilli powder1 g
  • Sweet paprika1 g
  • Salt1 g
  • Black pepper1 g
  • Water600 gA new explicit amount for this original version, as described in the preparation; it is not a reconstruction of the historical liquid amount.

Preparation

  1. Remove tough membranes from raw gizzards, weigh 150 g and cut into smaller pieces. Deseed pepper and peel onion and carrot. Weigh vegetables as listed, chop pepper and onion and grate carrot.
  2. Weigh two 6.5 g lard portions and 600 g water. Sear gizzards in the first lard portion and transfer to a dish. Fry onion, carrot and pepper in the second portion. Add 400 g weighed water and cook covered until vegetables soften, then carefully blend the sauce.
  3. Put gizzards in the sauce and braise over a low heat in a small pot with a well-fitting lid. Add the remaining 200 g water gradually during braising, using the entire weighed portion. Stir to prevent the sauce sticking. Gizzards should reach at least 74°C in the centre; continue braising until tender when pierced.
  4. Peel and deseed pumpkin, weigh 180 g flesh and dice. Add to tender gizzards with all the crushed garlic, chilli, sweet paprika, salt and pepper. Cook covered until pumpkin is tender and serve everything with the sauce.

Preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined ingredient weighing and preparation stages and liquid amounts, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.