Reviewed: Apr. 30, 2012

Like other reviewers I adjusted seasonings to my taste. Very good. I still like them best the way I grew up with them - my Mom always cooked these in her pasta sauce until they were really really tender. She also used turkey gizzard and heart as part of her dressing recipe.

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Reviewer:

kbarnett

Cooking Level: Expert

Living In: Girard, Ohio, USA

Reviewed: Apr. 24, 2012

Very tender and delicious. Great way to tenderize what is usually a very chewy protein. My wife suggested pressure cooking them next time which seems like a great idea. They seemed a bit salty for my taste, I think the next time we will cut the salt in half, eliminate the italian seasoning and dip them in the fish breading mix we use. Thanks for sharing.

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Reviewer:

morenutty

Cooking Level: Intermediate

Living In: Fremont, Indiana, USA

Reviewed: Apr. 21, 2012

I must have done something wrong. followed the recipe and they were way over done,too much cooking I think between the slow cook and the deep fry

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Reviewer:

leftoverQueen

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Reviewed: Apr. 16, 2012

Delicious, my husband ate the whole lb. himself. He said these were the best gizzards he ever had!

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Reviewer:

WeezyS

Cooking Level: Professional

Living In: Auburn, Pennsylvania, USA

Reviewed: Jan. 27, 2012

mmmm, mmmm, mmmm. Boiling the gizzards for 1 1/2 hours did the trick for me. The seasoning can be adjusted to any ones liking. Me...I preferred not to include all the extra dry seasoning. I did marinate them for about 1/2 hour in my home made hot sauce before flouring. What a wonderful treat to find this recipe. Thank you P.S. I give you two 5 stars for this one.

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Reviewer:

con207214

Reviewed: Jan. 8, 2012

These were awesome!!!!Very tender. I don't like Gizzards but I loved these. My husband is a gizzard eater but he thought these were amazing. Could not quit eating them. They were all gone and we wanted more. We are thinking about using bread crumbs to bread them next time though. The flour did not stay on very well during frying.

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Reviewer:

pattym

Reviewed: Jan. 8, 2012

My family loves gizzards. This recipe is the only one I have found that does not leave you with chewy gizzards. Thank you for this keeper.

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Reviewer:

Jen

Cooking Level: Expert

Living In: Newhall, Iowa, USA

Reviewed: Dec. 11, 2011

Yee-Haw! These are perfect! Since you only fry the gizzard for a minute or so, it's imperative to boil first to get the flavor and tenderness. I cut gizzards in half before cooking, and use House of Autry Chicken Breader (Publix) to coat. Batter sticks best if you bread them right after the boil, then wait a minute and shake on a second coat. I also sprinkle hot sauce after fried.

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