In a large saute pan, melt 2 tablespoons 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 turkey or chicken livers 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. Serve, if you wish, with "Emeril's Pepper Stuffed Turkey" the recipe for which is included in this collection. This recipe yields 8 to 10 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2438 broadcast 11-18-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

-28-1996